Processed food composition containing dextrin

ABSTRACT

The present invention relates to a processed food or beverage composition containing a dextrin having the following characteristics (a) to (d): (a) the dextrin has a blue value within the range of 0.4 to 1.2, (b) having a gel strength of 4 N/cm 2  or more as measured after being dissolved in distilled water at 80° C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 5° C. for 24 hours, (c) having a viscosity of 100 mPa·s or less as measured after being dissolved in distilled water at 25° C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 25° C. for five minutes; and (d) the ratio (A/B) of the following gel strengths A and B being 2 or less: A: a gel strength (N/cm 2 ) as measured after being dissolved in distilled water at 80° C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 5° C. for 24 hours, and B: a gel strength (N/cm 2 ) as measured after being dissolved in distilled water at 25° C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 5° C. for 24 hours. Examples of the processed food or beverage composition to which the present invention is directed include: fatty tissue substitutes; processed meat foods prepared using the fatty tissue substitutes in place of fat tissue; emulsion-like foods; emulsion foods; cheese-like foods; processed foods which are prepared using the cheese-like foods in place of cheeses; sugar confectioneries; and beverages.

TECHNICAL FIELD

The present invention relates to processed food (hereinafter, the termfood includes foods and beverages) compositions which contain a dextrinhaving a specific characteristic. The processed food compositions towhich the present invention is directed include fatty tissuesubstitutes; processed meat foods prepared using the fatty tissuesubstitutes in place of fatty tissue; emulsion-like foods; emulsionfoods; cheese-like foods; processed foods prepared using the cheese-likefoods in place of cheeses; sugar confectioneries; and beverages. Notethat the emulsion foods include emulsion seasonings; spreads; dessertscontaining a milk-derived material or vegetable oils and fats, such aspuddings (including neutral puddings; and acidic puddings such as fruitjuice-containing puddings, cheese-containing puddings and the like),almond jellies, Bavarian creams, pastry creams, custards, mousses andthe like; yogurts; frozen desserts such as ice creams, ice milks(low-fat ice creams), lacto-ices (another class of low-fat ice creams inJapan), ice confectioneries and the like; and whipped creams.

BACKGROUND ART

Conventionally, there has been a demand for low-calorie foods having areduced oils and fats content in view of trends toward healthconsciousness and prevention of lifestyle diseases.

Attempts have been conventionally made to reduce the fat and cholesterolcontents of processed meat foods containing fatty meat, such as, forexample, sausage, ham, bacon, salami, meatloaf, hamburg steak (a kind ofSalisbury steak in Japan), patty and the like.

As an example of the aforementioned processed meat foods, PatentDocument 1 describes a processed meat food in which a meat phase and anaqueous phase including a gelled micro-phase are present as separatephases or a continuous phase. Here, the aqueous phase is formed from atleast two gelling agents having a gel melting temperature of 40° C. ormore and less than 150° C. Examples of one of the two gelling agentsinclude hydrocarbon gelling agents, such as pectin, alginates,carrageenans, hydrolyzed starches and the like. Examples of the othergelling agent include chemically-modified starches, cross-linkedstarches, hydrolyzed starches, celluloses, cellulose derivatives, anddebranched dextrins with a DE of less than five (e.g., “Paselli SA2,N-Oils and fats” etc.). As shown in Experimental Example 1 describedlater (see existing products 1 and 2), the debranched dextrins (“PaselliSA2, N-Oils and fats”) described in Patent Document 1 both have a bluevalue (a) exceeding 1.2, and a viscosity (25° C.) significantlyexceeding 100 mPa·s, where the viscosity is a viscosity of a 30 wt %aqueous solution thereof which is prepared using distilled water at 25°C. as measured five minutes after the preparation. When a processed meatfood is prepared using these dextrins, the viscosity may become higherthan necessary during dissolution of the dextrins, which may make itdifficult to prepare the food, or the dissolved dextrins may causeduring eating of the food after being heated, resulting in lack ofnatural juiciness.

Also, mayonnaises, dressings and the like are known as emulsion foodswhich are oils and fats-in-water emulsions. These emulsion foods havespecific smoothness, robustness, creaminess, and glossiness, and alsohave a cloudy appearance.

Also for these emulsion foods, attempts have been conventionally made toreduce the oils and fats content. For example, Patent Document 2describes that a starch with an amylose content of as high as 40 to 70%is used to prepare fat spread substitutes (fat content: 0 to 30 wt %)mimicking butters, margarines and the like. The starch described inPatent Document 2 has an amylose content (40 to 70 wt %) whichcorresponds to a blue value (a) of more than 1.2. In this point, thestarch described in Patent Document 2 is different from a dextrin usedin the present invention. The starch cannot provide robustness orsmoothness specific to oils and fats. Moreover, emulsion foods which areprepared using the starch have a gritty mouthfeel or the like, which isdifferent from the mouthfeel of emulsion foods, such as fat spreads andthe like.

Patent Documents 3 and 4 describe emulsion foods, such as mayonnaises,dressings, margarines, ice creams and the like, which are prepared usinga dextrin (tapioca dextrin), an acid-modified starch or anenzyme-modified starch in place of the whole or a part of the oils and afats content. However, none of the documents describes a food productwhich is prepared using the dextrin or starch and without using oils andfats and has an appearance and a mouthfeel similar to those of emulsionfoods.

Patent Documents 5 to 8 describe emulsion foods, such as low-caloriemayonnaises, dressings, margarines, ice creams and the like, which areprepared using a branched dextrin and various polysaccharides. However,none of these documents describes the dextrin of the present inventionwhich has a specific characteristic.

Branched dextrins used in Patent Documents 5 and 6 are recognized asdextrins comparable to Pinedex No. 100 (manufactured by MatsutaniChemical Industry Co., Ltd.) (existing product 3 in Experimental Example1), according to their production methods or characteristic features. Asshown in Experimental Examples 7 and 8 described later, the brancheddextrins are not suitable for preparation of fat-free mayonnaises andlow-fat mayonnaises.

A branched dextrin used in Patent Document 7 is a dextrin which isjoined with alkenyl succinic acid by an ester bond, and has a structuredifferent from that of the dextrin of the present invention. A non-fatmayonnaise which is prepared using the branched dextrin described inPatent Document 7 does not have sufficient shape retentivity or oils andfats enriched properties, and therefore, cannot mimic ordinarymayonnaise. Also, when a low-fat mayonnaise is prepared, then if thecontent of oils and fats is 50 wt % or less, or is still reduced to 15wt % or less, sufficient shape retentivity and fattiness are notobtained, so that the low-fat mayonnaise cannot mimic ordinarymayonnaise.

A dextrin described in Patent Document 8 provides lower oils and fatsenriched properties than that which is obtained when the dextrin of thepresent invention is used, and also provides a gritty mouthfeel or asticky mouthfeel.

Also, mayonnaises are emulsions containing an edible oils and fats at aconcentration of as high as about 65 to 80 wt % with respect to thetotal weight. Emulsions having such a high oils and fats concentrationare in a state in which adjacent oil drops contact each other, i.e., aclosest packed state. Therefore, the emulsions have a viscosity of ashigh as 50,000 mPa·s or more in the absence of a thickening agent, suchas a starch, a gum substance or the like. On the other hand, a varietyof low-fat mayonnaise-like seasonings has been conventionally studied soas to reduce fat and oil. However, oil drops of these low-fatmayonnaise-like seasonings do not have the closest packed state,resulting in a decrease in viscosity and therefore a liquid emulsion.Therefore, a viscosity, a mouthfeel and oils and fats enrichedproperties specific to mayonnaise cannot be obtained. Also, an increasein the amount of a thickening agent added so as to impart themayonnaise-specific viscosity or mouthfeel leads to degradation inmelting in the mouth, an increase in stickiness or spinnability, and thelike, i.e., a mouthfeel different from that of mayonnaise.

Also, there is a demand for calorie-reduced cheeses. Low-fat andfat-free cheese-like foods are being developed.

For example, Patent Document 9 discloses an imitation cheese product inwhich caseinate contained in cheese is replaced with a previouslygelatinized high amylose starch having an amylose content of at least40% by weight, its derivative, its modified product, its modifiedderivative product, its cross-linked product or the like. Here, adextrin having a calcium chloride water fluidity of about 50 or less isdescribed as an example of the high amylose modified starch product, anda dextrin having an ABF value of more than 4 is described as an exampleof the previously gelatinized high amylose starch. However, if thestarch described in Patent Document 9 is used to try to prepare acheese-like food, the resultant product does not have cheese-specificshape retentivity or a cheese-specific body characteristic, and has astarch-specific sticky mouthfeel or gritty or non-smooth mouthfeel.

Also, Patent Document 10 describes that if to 1.0 wt % of a maltodextrinis added to a food product, a cheese-specific flavor, mouthfeel andmelting characteristic can be imparted to the product. However, thisfood product is characterized in that 42 to 48% of a skimmed milk cheeseis used in combination therewith. Also, the dextrin used in PatentDocument 10 is “Paselli SA2 (existing product 1 in Experimental Example1),” which has a blue value (a) exceeding 1.2 and a viscosity (25° C.)significantly exceeding 100 mPa·s, where the viscosity is a viscosity ofa 30 wt % aqueous solution thereof is prepared using distilled water at25° C. as measured five minutes after the preparation. In this point,the dextrin used in Patent Document 10 is different from the dextrinused in the present invention. Therefore, a cheese-like food which isprepared using the dextrin used in Patent Document 10 does not have goodtaste of fat and oil, resulting in a lack of cheese-specific robustness(body).

Also, as cheeses to which a dextrin is added, soft cheeses containing 2to 15% of a dextrin (Patent Document 11), a cheese to which acyclodextrin is added (Patent Document 12), and a cheese containing atapioca dextrin (Patent Document 13) have been proposed. However, thedextrin described in Patent Document 11 has a DE of 5 to 30, which isdifferent from that of a preferred dextrin used in the present invention(DE: 3.5 to 4.5).

Also, the dextrin described in Patent Document 12 is a cyclodextrin,which has a structure different from that of the dextrin of the presentinvention, and therefore, cannot form gel having sufficient fattinessfor cheese-like foods. Also, the dextrin described in Patent Document 13is obtained from a starch obtained by genetic modification, which doesnot naturally occur. In this point, the dextrin described in PatentDocument 13 is different from the dextrin used in the present invention.

Therefore, when these dextrins are used to try to prepare a cheese-likefood, the resultant product is in the form of a paste and lacks thecheese-specific shape retentivity. In addition, when a large amount ofthe dextrin is added so as to obtain the shape retentivity, theresultant product has a gritty mouthfeel and lacks a cheese-likemouthfeel. Also, when a solid cheese is prepared, the cheese has a hardgummy mouthfeel, and its hardness increases with time. Moreover, as theprices of milk-derived materials have risen, food products have beenstudied which contain oils and fats (e.g., vegetable oils and fats) orthe like in place of milk fat of cheese. However, if the milk fatcontent of a cheese is reduced, the cheese becomes a paste like a cheesesauce, resulting in a lack of the cheese-specific shape retentivity.Also, a cheese-specific rich and firm mouthfeel is not obtained.

In general, cheeses are melted by heating, and this property is utilizedfor cooking of gratin, pizza and the like. When the dextrins or starchesdescribed in Patent Documents 10 to 13 are used, then if an obtainedcheese-like food is heated, the cheese-like food is melted into a liquidstate, and therefore, cheese-specific melted states caused by heating (afeel of melted cheese, stringiness of melted cheese) cannot bereproduced.

Also for desserts containing a milk-derived material or vegetable oilsand fats, such as puddings, cheese desserts, almond jellies, Bavariancreams, pastry creams, custards, mousses and the like, a reduction inthe content of oils and fats derived from milk or vegetable of dairyproducts is required due to recent trends toward health consciousnessand increase in prices of milk-derived materials. However, if thecontent of oils and fats derived from milk or vegetable of thesedesserts is reduced, a smooth mouthfeel, richness, body, and shaperetentivity specific to milk fats or oils and fats are significantlyreduced, the amount of released moisture (syneresis) is increased, andthe like, i.e., the mouthfeel, flavor and properties of the desserts aresignificantly affected. As a technique of imparting richness to thesedesserts, a technique of using a polysaccharide to improve the mouthfeelof desserts, such as almond jelly and the like is known, for example(Patent Document 14).

Specifically, Patent Document 14 describes that the addition of apolysaccharide imparts dense tissue and appropriate hardness andelasticity to desserts, such as almond jelly and the like. However, asshown in Experimental Examples 26 to 28 described later, it was foundthat, when conventionally known dextrins (existing products) are used toprepare puddings, richness and oils and fats enriched properties are notobtained, and conversely, problems arose in terms of mouthfeel andflavor of the desserts, such as powderiness, grittiness, starch flavorand the like.

Likewise, attempts have been made to reduce the fat and calorie ofyogurt, which is a kind of dessert. To obtain a low-calorie yogurt, acarbonhydrate such as sugar or the like is replaced with a low-caloriematerial such as a high intensity sweetener, sugar alcohol or the like,for example. On the other hand, in order to reduce fat, it is necessaryto reduce the content of oils and fats (including oil and fat derivedfrom milk). However, for yogurt, which is prepared by fermenting a milkcomponent, the reduction in the content of oils and fats (including oiland fat derived from milk) has a significant influence on a mouthfeel ora flavor, and therefore, yogurt-specific smoothness or richness is lost,resulting in yogurt having a watery flavor. In this regard, PatentDocument 15 describes fermented milk which has oils and fats enrichedproperties equal to or higher than that of fermented milk which isproduced by a commonly used method, and which can be obtained byfermenting a material mixture for fermented milk at 30 to 39° C., wherethe dissolved oxygen concentration of the mixture is 5 ppm or less.Also, Patent Document 16 describes a technique of using a processedproduct which is obtained by subjecting milk to a lipase treatmentand/or a fermentation treatment using lactic acid bacteria, so as tocompensate for powdery smell or light taste which is caused by skimmedpowdered milk which is used to reduce content of oils and fats.

Also, as a technique of reducing the oils and fats content of yogurtusing a dextrin, a method of using a dextrin which is prepared byhydrolyzing and debranching a starch (Patent Document 17), and a methodof using a combination of a partially hydrolyzed starch (dextrin) and amilk protein (Patent Document 18), are known.

However, the method of Patent Document 15 requires a special step, suchas gas replacement using inert gas, membrane separation using adeoxidation membrane, or the like. These steps are not present in anordinary yogurt production process, and therefore, a complicated and newproduction line (process) needs to be introduced. Therefore, the methodis not suitable for practical use. Also, the method of Patent Document16 can improve taste or aroma, but not milk-specific richness. Moreover,the techniques described in Patent Documents 15 and 16 both have aproblem that the amount of syneresis becomes more significant as themilk fat content of yogurt is reduced. Also, the dextrin described inPatent Document 17 is one which is obtained by further debranching theexisting product 1 “PASWLLI SA2 (blue value: 1.42) shown in ExperimentalExample 1 described later. The dextrin has a problem that powderiness orgrittiness becomes more significant as the degree of debranchingincreases. Also, it is considered that the dextrin described in PatentDocument 18 has physical properties close to that of a dextrin (existingproduct 5) shown in Experimental Example 1 described later. Therefore,even when the dextrin is used, then if the milk fat content of yogurt isreduced, richness significantly decreases, so that a milk-specificmouthfeel or flavor cannot be obtained.

Also for frozen desserts, such as ice cream (milk solid: 15% or more,milk fat: 8% or more), ice milk (milk solid: 10% or more, milk fat: 3%or more), lacto-ice (milk solid: 3% or more), ice confectioneries(frozen desserts (milk solid content: less than 3%)) and the like, therehas been a demand for a reduction in oils and fats and calorie due torecent trends toward health consciousness.

As a technique of using a dextrin relating to this, Patent Document 19discloses a method of adding a starch decomposition product which has aviscosity of about 8 to 35 cp in a 30 wt % aqueous solution and includessaccharides (up to hexasaccharides) at a content of about 30 wt % orless, to a frozen dessert in a percentage of about 15 wt % or less.Also, Patent Document 20 discloses a method of using a pulverizedamylose starch hydrolysate. Patent Document 17 discloses a method ofusing a dextrin which is obtained by hydrolyzing and debranching astarch. Patent Document 3 discloses a method of using a starch which hasa dextrose equivalent (DE) of less than 5 and a heat flow viscosity ofabout 10 seconds or longer in an aqueous dispersion containing 10 to 50wt % of starch solids at 55° C., and forms gel having a strength of 25 gor more within 24 hours at 4° C.

However, the dextrin of Patent Document 19 does not have a property thatit is gelled when cooled after being dissolved at a high concentration,which is possessed by the dextrin used in the present invention. Also,the dextrin of Patent Document 19 cannot impart sufficient richness tofrozen desserts. The dextrin disclosed in Patent Document 17 is onewhich is obtained by further debranching the dextrin “Paselli SA2 (bluevalue 1.42) (existing product 1). When the dextrin of Patent Document 17is used to prepare a frozen dessert, the frozen dessert has starchflavor, powderiness or grittiness as described above. Also, the dextrindescribed in Patent Document 3 is similar to the existing product 2described in Experimental Example 1, i.e., “Instant N-Oils and fats II”(manufactured by Nippon NSC Ltd.). When the content of oils and fats(including oil and fat derived from milk) of a frozen dessert isreduced, sufficient richness cannot be imparted to the frozen dessert,and in addition, the frozen dessert has powderiness, grittiness or thelike.

Whipped cream is prepared by whipping cream (material) to demulsifyingit and incorporating air into it. However, the foam state of the whippedcream is unstable. After formation of foam, moisture is released withtime, so that the original mouthfeel of whipped cream is lost, or theshape retentivity is lost and therefore the commodity value is loweredwhen it is used as a filling material. In particular, for a whippedcream which is distributed in a frozen state and is thawed in use,moisture contained in the whipped cream is frozen and thawed, andtherefore, fat globules formed as a part of the structure of the whippedcream are partially destroyed, so that moisture is significantlyreleased. In addition, when the whipped cream is extruded after beingthawed, the ability to be shaped or the melting in the mouth is lowered.

Also for whipped cream, there has been a demand for lower-calorie,lighter, and softer whipped cream as the diversity of preferences ortrends toward health consciousness has recently increased. Therefore,the reduction of the oils and fats content has been studied. However, inwhipped cream, oils and fats play a role in stabilizing foam. Therefore,when the oils and fats content is reduced, oils and fats-specificrichness decreases and the aforementioned shape retentivity alsosignificantly decreases. In addition, moisture release (syneresis) islikely to occur.

In order to achieve the aforementioned syneresis prevention and shaperetentivity improvement of whipped cream, a polysaccharide thickener orthe like is conventionally added. For example, there are a method ofadding gellan gum, preferably native gellan gum, a demulsifying agentand a stable emulsifying agent (Patent Document 21), and a method ofadding xanthan gum, guar gum or carboxymethyl cellulose so as to preventsyneresis (Patent Document 22). However, even when a polysaccharidethickener, such as gellan gum, xanthan gum, guar gum or the like, isadded, various problems arise, such as an insufficient syneresispreventing effect, a heavy mouthfeel of whipped cream, occurrence ofstickiness specific to polysaccharide thickeners, poor flavor release,and the like. There is no method capable of solving all problems, suchas prevention of syneresis, maintenance of shape retentivity, and animprovement in a mouthfeel.

On the other hand, an attempt to add a dextrin to whipped cream has beenmade. For example, there are a frozen whipped cream to which a dextrin,a diglycerol mono-oleic acid ester and lysolecithin are blended toimpart the sustainability of tissue (Patent Document 23), a whippedcream to which a starch decomposition product containing 25 wt % or moreof sugar components (decasaccharide or more) is blended, where theturbidity of a 30 wt % aqueous solution thereof is 0.2 or less asmeasured after three days of preservation at 4° C. (Patent Document 24),a foaming oil-in-water emulsion having freeze-thaw resistance, whichcontains a starch decomposition product having a DE within the range of3 to 42 and an average molecular weight within the range of 400 to 9,000(Patent Document 25), and a whipping sour cream composition whichcontains 2 to 10 wt % of a starch decomposition product having a DE of 1to 7 (Patent Document 26). Also, Patent Documents 3 and 4 describewhipped products which are prepared by replacing a portion of fat andoil with an aqueous dispersion of a modified gelled starch.

However, Patent Document 23 does not describe or suggest a blue value atall, and conventional dextrins do not have the effect of prevention ofsyneresis or an improvement in a mouthfeel in whipped creams. Also,whereas the dextrin used in the present invention has a turbidity ofmore than 0.2, the dextrin described in Patent Document 24, which has aturbidity of 0.2 or less, does not have the effect of prevention ofsyneresis or an improvement in a mouthfeel in whipped creams. Thedextrins described in Patent Documents 25 and 26 are comparable toconventionally existing “Pinedex No. 100 (manufactured by MatsutaniChemical Industry Co., Ltd.) (existing product 3 shown in ExperimentalExample 1) or “Paselli SA2 (manufactured by AVEBE) (existing product 1shown in Experimental Example 1) according to the definitions of DE,average molecular weight and the like. Also, the dextrins disclosed inPatent Documents 3 and 4 are recognized as being comparable toconventionally existing “N-Oils and fats” (manufactured by Nippon NSCLtd.), “Paselli SA2 (manufactured by AVEBE), and “C*DELIGHT MD01970(manufactured by Cargill Japan Limited) (existing products 2, 1 and 4shown in Experimental Example 1) according to the manufacturing methodand characteristic features. However, whipped creams containing thesedextrins have problems, such as occurrence of syneresis, a reduction ina mouthfeel, and the like, as shown in Experimental Example 1 describedlater.

Sugar confectioneries, such as soft candies, caramels, nougats, gummycandies and the like, are made of a saccharide, such as glucose, sucroseor the like, and are produced by dissolving the saccharide in water andboils and fatsing down the solution, followed by shaping (pouring) anddrying or cooling. Typically, these sugar confectioneries have a solublesolid content of as high as about 75 to 95 degrees, and therefore, evenwhen a polysaccharide thickener or a gelling agent which can be used inordinary food products is employed, the viscosity of the solutionincreases, resulting in difficulty in shaping or pouring. Also, thereare problems, such as that a sufficient amount of water required todissolve a polysaccharide thickener or a gelling agent cannot beprepared, so that the polysaccharide thickener or the gelling agent isnot dissolved, that reprecipitation or burning occurs during boils andfatsing down, and the like. Therefore, there are few gelling agentsapplicable to sugar confectioneries. At present, examples of gellingagents used in sugar confectioneries include gelatin, carrageenans, gumarabic, pectin, agar and the like. However, for example, gelatin has alow melting point and is melted at about 30° C., and therefore, issoftened and becomes sticky when kept at high temperature, andgelatin-specific flavor is likely to affect the taste of sugarconfectioneries. Carrageenans are difficult to remove moisture andrequire a long time to boils and fats down, has a high gelationtemperature and therefore has difficulty in shaping or pouring, cannotbe used within an acidic range, and the like. Pectin easily adheres toteeth. Agar, when its soluble solid content is 80 or more, is insolubleand has insufficient shape retentivity, and therefore, is brittle andeasy to collapse. Moreover, as sugar confectioneries have a high solublesolid content, if gelling agents are used in combination, the viscosityincreases, leading to a deterioration in workability, or one of thegelling agents inhibits gelation of the other, for example.

On the other hand, as a technique of adding a dextrin to sugarconfectioneries, a method of producing a caramel by adding starchhydrolysate powder to boils and fatsed-down caramel dough (PatentDocument 27), and a method of producing a gummy candy by using a dextrinand an indigestible dextrin (Patent Document 28), are known. Moreover,Patent Document 29 discloses a method of adding a maltodextrin as ahydrophilic colloid to modify the viscoelasticity and glass transitiontemperature of sugar confectioneries.

However, in the technique disclosed in Patent Document 27, starchhydrolysate powder is added in place of fondant (obtained by boils andfatsing down sugar corn syrup, followed by microcrystallization) used ina production process of caramel, and a dextrin is added to suppresssweetness. Also, Patent Document 28 only discloses a dextrin which is asaccharide substitute, and does not improve the physical properties orcharacteristics of sugar confectioneries. Likewise, also in thetechnique of Patent Document 29, a maltodextrin is added to sugarconfectioneries which originally have shape retentivity, i.e., PatentDocument 29 does not disclose that shape retentivity is imparted tosugar confectioneries by using a dextrin.

Also for beverages, due to recent trends toward health consciousness orincrease in prices of milk-derived materials, a reduction in amilk-derived material (e.g., milk, dairy cream, etc.), cacao fat incocoa and the like, has been studied. However, if the content of fatsand oils, such as fats and oils derived from milk, cacao or the like, isreduced in a beverage having a considerably high water content, oils-and fats-specific richness or body is reduced, so that the beverage hasa thin mouthfeel or taste, resulting in a lack of satisfaction.Moreover, a number of beverage products in which importance is put onthickness or a mouthfeel have been recently available on the market, andbeverages having a characteristic mouthfeel are being developed.

As techniques for beverages containing dextrins, a method of improvingtaste qualities, such as creaminess, robust taste and the like, ofcarbonated beverages by adding a starch decomposition product having aDE of 6 to 30 (Patent Document 30), and a method of replacing the wholeor a part of a high-calorie material with a specific branchedmaltodextrin (Patent Document 31), have been disclosed. Also, PatentDocument 5 describes coffee milk (a kind of coffee with milk in Japan)as an example of low-calorie food in which a polysaccharide and abranched dextrin are used in combination.

However, all of the starch decomposition products described in PatentDocuments 30 to 31 and 5 are dissolved in water at a high concentrationas is similar to the dextrin of the present invention, but are notgelled when cooled or, if they can be gelled, their gel strength isconsiderably low. Therefore, these starch decomposition products havethe effect of imparting richness, oils and fats enriched properties, andbody to beverages at a considerably low level as compared to the dextrinof the present invention. Also, when the amounts of these starchdecomposition products added are increased so as to improve the effect,starch flavor becomes significant, flavor release is worsened, or thelike. Moreover, as a material used so as to impart thickness or richnessto beverages, polysaccharide thickeners or starches may be contemplated.However, when polysaccharide thickeners or starches are used, viscosityis high during production, leading to a reduction in workability, and asticky mouthfeel or a gritty mouthfeel. Moreover, an influence ofpolysaccharide thickener-specific spinnability leads to a slimy (sticky)mouthfeel. Also, for example, flavor release is reduced, depending onthe type of a material employed, and therefore, there has been a demandfor beverages having a desired mouthfeel without flavor release beingaffected.

Patent Document 1: Japanese National Phase PCT Laid-Open Publication No.H08-502894

Patent Document 2: Japanese National Phase PCT Laid-Open Publication No.2000-503208

Patent Document 3: Japanese Examined Patent Application Publication No.H05-37007Patent Document 4: Japanese Laid-Open Patent Publication No. H06-105652Patent Document 5: Japanese Laid-Open Patent Publication No. H05-276898

Patent Document 6: Japanese Laid-Open Patent Publication No. 2001-252042Patent Document 7: International Publication WO2004/045311

Patent Document 8: Japanese National Phase PCT Laid-Open Publication No.H10-507356Patent Document 9: Japanese Examined Patent Application Publication No.S61-57Patent Document 10: Japanese Laid-Open Patent Publication No. H06-217691Patent Document 11: Japanese Laid-Open Patent Publication No. S62-14742Patent Document 12: Japanese Laid-Open Patent Publication No. S56-75060

Patent Document 13: Japanese National Phase PCT Laid-Open PublicationNo. 2003-530127

Patent Document 14: Japanese Laid-Open Patent Publication No. H10-290677

Patent Document 15: Japanese Laid-Open Patent Publication No.2007-104995 Patent Document 16: Japanese Laid-Open Patent PublicationNo. 2003-250482 Patent Document 17: Japanese National Phase PCTLaid-Open Publication No. 2005-527214

Patent Document 18: Japanese National Phase PCT Laid-Open PublicationNo. H06-506825Patent Document 19: Japanese Laid-Open Patent Publication No. H07-50994Patent Document 20: Japanese National Phase PCT Laid-Open PublicationNo. H08-502888

Patent Document 21: Japanese Laid-Open Patent Publication No.2001-245620

Patent Document 22: Japanese Laid-Open Patent Publication No. H06-225720

Patent Document 23: Japanese Laid-Open Patent Publication No. 2003-93006Patent Document 24: Japanese Laid-Open Patent Publication No.2004-337166 Patent Document 25: Japanese Laid-Open Patent PublicationNo. 2004-154092

Patent Document 26: Japanese Laid-Open Patent Publication No. H04-112747Patent Document 27: Japanese Laid-Open Patent Publication No. H02-154641

Patent Document 28: Japanese Laid-Open Patent Publication No.2000-116343 Patent Document 29: Japanese National Phase PCT Laid-OpenPublication No. 2003-529381 Patent Document 30: Japanese Laid-OpenPatent Publication No. 2002-330735 Patent Document 31: Japanese NationalPhase PCT Laid-Open Publication No. 2004-524849 DISCLOSURE OF THEINVENTION Problems to be Solved by the Invention

It is an object of the present invention to apply a dextrin having aspecific characteristic to food products, and specifically, providevarious processed food compositions which are prepared using thedextrin.

More specifically, it is an object of the present invention to provide,as the processed food compositions, fatty tissue substitutes having amouthfeel (firmness) and juiciness specific to fatty tissue of ediblemeats, such as beef fat, lard and the like, and processed meat foodscontaining the fatty tissue substitutes in place of fatty tissue.

Also, it is an object of the present invention to provide, as theprocessed food compositions, emulsion-like foods having an appearanceand a mouthfeel similar to those of emulsion foods which are prepared byemulsifying oils and fats, such as mayonnaise, margarine and the like.More specifically, it is an object of the present invention to provideemulsion-like foods which are food products which do not contain oilsand fats, but have smoothness and robustness of oils and fats, andemulsion food-specific cloudiness and surface glossiness.

Moreover, it is an object of the present invention to provide emulsionfoods as the processed food compositions. Specifically, the emulsionfoods are emulsion seasonings which have a content of oils and fats(0.01 to 50 wt %) lower than an ordinary content of oils and fats (65 to80 wt %) and have an appearance and a mouthfeel similar to those ofmayonnaise, and emulsion seasonings which have a content of oils andfats (0.01 to 25 wt %) lower than an ordinary content of oils and fats(30 to 50 wt %) and have an appearance and a mouthfeel similar to thoseof emulsified dressing.

Also, it is an object of the present invention to provide, as theemulsion foods, spreads such as margarine, fat spread, butter cream andthe like, specifically, a spread which has oils- and fats-specificrichness and body, and also a smooth mouthfeel, without the flavor beingaffected, even when the content of oils and fats (including oil and fatderived from milk) is reduced. Also, it is an object of the presentinvention to provide spreads which have an ordinary content of oils andfats (including oil and fat derived from milk), but have richness andsmoothness similar to those which are obtained when these contents areincreased.

Also, it is an object of the present invention to provide, as theemulsion foods, desserts such as puddings (neutral puddings; acidicpuddings such as fruit juice-containing puddings, cheese-containingpuddings and the like), almond jellies, Bavarian creams, pastry creams,custards, mousses and the like, and particularly, desserts which haveoils- and fats-specific richness and body, and also a smooth mouthfeel,without the flavor being affected, even when the content of oils andfats (including oil and fat derived from milk) is reduced. Also, it isan object of the present invention to provide desserts which have anordinary content of the content of oils and fats (including oil and fatderived from milk), but have richness and smoothness similar to thosewhich are obtained when these contents are increased.

Also, it is an object of the present invention to provide yogurts as theemulsion foods, and particularly, yogurts which have milk fat-specificsmoothness and richness, without the flavor being affected, when themilk fat content is reduced or no milk fat is used. Also, it is anobject of the present invention to provide yogurts in which syneresiscaused by the reduction of the milk fat content or no use of milk fat issuppressed and therefore which has stable physical properties. Moreover,it is an object of the present invention to provide yogurts having afeel of high quality which have a general milk fat content, but havesmoothness and richness similar to those which are obtained when theamount of dairy cream, milk or the like is increased.

Also, it is an object of the present invention to provide, as theemulsion foods, frozen desserts such as ice creams, ice milks,lacto-ices, other ice confectioneries and the like, and particularly,frozen desserts having smooth tissue and frozen dessert-specific meltingin the mouth, body and flavor even when the milk fat or milk solid isreduced.

Moreover, it is an object of the present invention to provide, as theemulsion foods, whipped creams, and particularly, whipped creams inwhich syneresis after refrigeration and preservation or after freezingand thawing is suppressed, and which have a good mouthfeel and shaperetentivity. Moreover, it is an object of the present invention toprovide whipped creams in which significant occurrence of syneresis anda reduction in shape retentivity are suppressed and also oils- andfats-specific richness is provided even when the content of oils andfats is reduced.

Moreover, it is an object of the present invention to provide, as theprocessed food compositions, cheese-like foods, and particularly,cheese-like foods which contain a reduced milk fat content or no milkfat, but have cheese-specific body, mouthfeel and flavor, and processedfoods which contain the cheese-like foods in place of cheeses. Morepreferably, the cheese-like foods have good shape retentivity andthermal meltability in addition to the aforementioned cheese-specificbody, mouthfeel and flavor.

It is an object of the present invention to provide sugarconfectioneries as the processed food compositions. Specifically, it isan object of the present invention to provide sugar confectionerieswhich have viscoelasticity and a smooth mouthfeel without a reduction inworkability during production due to an increase in viscosity even whenthe soluble solid content is high.

It is an object of the present invention to provide beverages as theprocessed food compositions. Specifically, it is an object of thepresent invention to provide beverages which have natural richness, oilsand fats enriched properties, and a smooth mouthfeel even when thecontent of oils and fats is reduced or no fat is used. Also, it is anobject of the present invention to provide beverages having acharacteristic mouthfeel, such as fruit juice beverages having anenhanced concentrated puree-like mouthfeel, beverages having good sharptaste and good flavor release, and the like, which are not achieved inthe conventional art.

Means for Solving the Problems

The present inventors diligently conducted research toward a solution tothe aforementioned problems, and found processed food compositionssuitable for aforementioned various purposes, which can be obtained byusing a dextrin having the following characteristic (a), preferably adextrin having the following characteristics (a), (b) and (c), morepreferably a dextrin having the following characteristics (a), (b), (c)and (d).

(a) having a blue value within the range of 0.4 to 1.2.

(b) having a gel strength of 4 N/cm² or more as measured after beingdissolved in distilled water at 80° C. to prepare a 30 wt % aqueoussolution of the dextrin, and then being allowed to stand at 5° C. for 24hours; and

(c) having a viscosity of 100 mPa·s or less as measured after beingdissolved in distilled water at 25° C. to prepare a 30 wt % aqueoussolution of the dextrin, and then being allowed to stand at 25° C. for 5minutes.

(d) the ratio (A/B) of the following gel strengths A and B being 2 orless:

A: a gel strength (N/cm²) as measured after being dissolved in distilledwater at 80° C. to prepare a 30 wt % aqueous solution of the dextrin,and then being allowed to stand at 5° C. for 24 hours; and

B: a gel strength (N/cm²) as measured after being dissolved in distilledwater at 25° C. to prepare a 30 wt % aqueous solution of the dextrin,and then being allowed to stand at 5° C. for 24 hours.

The present invention has been made based on the aforementioned finding,encompassing the following embodiments:

(I) Processed Food Composition

(I-1) A processed food composition containing a dextrin having thefollowing characteristic (a);

(a) having a blue value within the range of 0.4 to 1.2 as measured underthe following conditions:

(a-1) a 1 w/v % aqueous solution of the dextrin is prepared usingdistilled water at 80° C., and is then cooled to 25° C.,

(a-2) 10 ml of the 1 w/v % aqueous solution of the dextrin (25° C.) ismixed with 10 ml of an aqueous solution containing 20 mg of iodine and200 mg of potassium iodide, and is then adjusted with distilled water toan amount of 100 ml of prepared solution; and

(a-3) after the prepared solution is shaken at 25° C. for 30 minuteswhile being shielded from light, an absorbance at 680 nm of the reactionsolution is measured using a spectrophotometer at 25° C., and theresultant absorbance is considered as the blue value.

(I-2) The processed food composition described in (I-1), in which thedextrin further has the following characteristics (b) and (c);

(b) having a gel strength of 4 N/cm² or more as measured after beingdissolved in distilled water at 80° C. to prepare a 30 wt % aqueoussolution of the dextrin, and then being allowed to stand at 5° C. for 24hours, and

(c) having a viscosity of 100 mPa·s or less as measured after beingdissolved in distilled water at 25° C. to prepare a 30 wt % aqueoussolution of the dextrin, and then being allowed to stand at 25° C. for 5minutes.

(I-3) The processed food composition described in (I-2), in which thedextrin further has the following characteristic (d);

(d) the ratio (A/B) of the following gel strengths A and B being 2 orless:

A: a gel strength (N/cm²) as measured after being dissolved in distilledwater at 80° C. to prepare a 30 wt % aqueous solution of the dextrin,and then being allowed to stand at 5° C. for 24 hours, and

B: a gel strength (N/cm²) as measured after being dissolved in distilledwater at 25° C. to prepare a 30 wt % aqueous solution of the dextrin,and then being allowed to stand at 5° C. for 24 hours.

In (II) to (XIII) described below, the dextrin having the characteristic(a), the characteristics (a) to (c), or the characteristics (a) to (d)is referred to as a “dextrin (I).”

(II) Fatty Tissue Substitute and its Preparing Method

(II-1) The processed food composition of any of (I-1) to (I-3), which isa fatty tissue substitute.

(II-2) The processed food composition described in (II-1), in which thefatty tissue substitute contains 20 to 40 wt % of the dextrin (I).

(II-3) The processed food composition described in (II-1) or (II-2), inwhich the fatty tissue substitute contains a carrageenan in addition tothe dextrin (I).

(II-4) The processed food composition described in (II-3), in which thecarrageenan has at least one of the following characteristics (1) to(3):

(1) being soluble in water at 50° C. or less;

(2) a 1.5 wt % aqueous solution of the carrageenan being not gelable at25° C.; and

(3) containing more than 0 and not more than 0.1 wt % of calcium ions.

(II-5) The processed food composition described in (II-3) or (II-4), inwhich the processed food composition contains 1 to 10 parts by weight ofthe carrageenan per 100 parts by weight of the dextrin (I).

(II-6) A method for preparing a fatty tissue substitute, including thestep of solidifying, by cooling, an aqueous solution containing any of adextrin (I) having the following characteristic (a), a dextrin (I)having the following characteristics (a) to (c), or a dextrin (I) havingthe following characteristics (a) to (d):

(a) having a blue value within the range of 0.4 to 1.2 as measured underthe following conditions:

(a-1) a 1 w/v % aqueous solution of the dextrin (I) is prepared usingdistilled water at 80° C., and is then cooled to 25° C.,

(a-2) 10 ml of the 1 w/v % aqueous solution of the dextrin (I) (25° C.)is mixed with 10 ml of an aqueous solution containing 20 mg of iodineand 200 mg of potassium iodide, and is then adjusted with distilledwater to an amount of 100 ml of prepared solution,

(a-3) after the prepared solution is shaken at 25° C. for 30 minuteswhile being shielded from light, an absorbance at 680 nm of a reactionsolution is measured using a spectrophotometer at 25° C., and theresultant absorbance is considered as the blue value,

(b) having a gel strength of 4 N/cm² or more as measured after beingdissolved in distilled water at 80° C. to prepare a 30 wt % aqueoussolution of the dextrin, and then being allowed to stand at 5° C. for 24hours; and

(c) having a viscosity of 100 mPa·s or less as measured after beingdissolved in distilled water at 25° C. to prepare a 30 wt % aqueoussolution of the dextrin, and then being allowed to stand at 25° C. for 5minutes, and

(d) the ratio (A/B) of the following gel strengths A and B being 2 orless:

A: a gel strength (N/cm²) as measured after being dissolved in distilledwater at 80° C. to prepare a 30 wt % aqueous solution of the dextrin,and then being allowed to stand at 5° C. for 24 hours; and

B: a gel strength (N/cm²) as measured after being dissolved in distilledwater at 25° C. to prepare a 30 wt % aqueous solution of the dextrin,and then being allowed to stand at 5° C. for 24 hours.

(II-7) The fatty tissue substitute preparation method described in(II-6), in which the aqueous solution contains 20 to 40 wt % of thedextrin (I).

(II-8) The fatty tissue substitute preparation method described in(II-6) or (II-7), in which the aqueous solution further contains acarrageenan.

(II-9) The fatty tissue substitute preparation method described in(II-8), in which the carrageenan has at least one of the followingcharacteristics (1) to (3):

(1) being soluble in water at 50° C. or less;

(2) a 1.5 wt % aqueous solution of the carrageenan being not gelable at25° C.; and

(3) containing more than 0 and not more than 0.1 wt % of calcium ions.

(II-10) The fatty tissue substitute preparation method described in(II-8) or (II-9), in which the fatty tissue substitute contains 1 to 10parts by weight of the carrageenan per 100 parts by weight of thedextrin (I).

(III) Processed Food Containing Fatty Tissue Substitute

(III-1) A processed food containing the fatty tissue substitutedescribed in any of (II-1) to (II-5) in place of the whole or a part ofedible meat fatty tissue.

(III-2) The processed food described in (III-1), which is any processedmeat food selected from sausage, ham, bacon, salami, meatloaf, hamburgsteak, hamburger patty, menchi katsu (a kind of Japanese cutlet),croquette, meatball, tsukune (a kind of Japanese meatball), dumpling(jiaozi, a kind of Chinese dumpling), shaomai (another kind of Chinesedumpling) and steamed meat bun (nikuman, baozi, pork bun).

(IV) Emulsion-Like Food and its Preparation Method

(IV-1) The processed food composition described in any of (I-1) to(I-3), which is an emulsion-like food.

(IV-2) The processed food composition described in (IV-1), in which theemulsion-like food is a non-emulsion food containing, in addition to thedextrin (I), at least one polysaccharide selected from the groupconsisting of xanthan gum, guar gum, locust bean gum, tara gum, tamarindseed gum, bacterial cellulose and native gellan gum, and water.

(IV-3) The processed food composition described in (IV-2), in which theemulsion-like food is a non-emulsion food containing 5 to 30 wt % of thedextrin (I), 0.01 to 0.5 wt % of the total amount of at least onepolysaccharide selected from the group consisting of xanthan gum, guargum, locust bean gum, tara gum, tamarind seed gum, bacterial celluloseand native gellan gum, and 40 to 90 wt % of water.

(IV-4) The processed food composition described in any of (IV-1) to(IV-3), in which the emulsion-like food is a non-emulsion food furthercontaining at least one polysaccharide selected from the groupconsisting of gum ghatti and gum arabic.

(IV-5) The processed food composition described in (IV-4), in which theemulsion-like food is a non-emulsion food containing 0.05 to 5 wt % ofthe total amount of at least one polysaccharide selected from the groupconsisting of gum ghatti and gum arabic.

(IV-6) The processed food composition described in any of (IV-1) to(IV-5), in which the emulsion-like food is a non-emulsion food whichdoes not contain oils and fats, and has an appearance and a mouthfeelsimilar to those of any of mayonnaise, dressing, sauce, pastry cream,margarine, fat spread, butter cream and cheese, which are prepared byemulsifying oils and fats.

(IV-7) A method for preparing the emulsion-like food described in any of(IV-1) to (IV-5), including the step of cooling a non-emulsion aqueoussolution containing any of a dextrin (I) having the followingcharacteristic (a), a dextrin (I) having the following characteristics(a) to (c), or a dextrin (I) having the following characteristics (a) to(d):

(a) having a blue value within the range of 0.4 to 1.2 as measured underthe following conditions:

(a-1) a 1 w/v % aqueous solution of the dextrin (I) is prepared usingdistilled water at 80° C., and is then cooled to 25° C.,

(a-2) 10 ml of the 1 w/v % aqueous solution of the dextrin (I) (25° C.)is mixed with 10 ml of an aqueous solution containing 20 mg of iodineand 200 mg of potassium iodide, and is then adjusted with distilledwater to an amount of 100 ml of prepared solution,

(a-3) after the prepared solution is shaken at 25° C. for 30 minuteswhile being shielded from light, an absorbance at 680 nm of the reactionsolution is measured using a spectrophotometer at 25° C., and theresultant absorbance is considered as the blue value,

(b) having a gel strength of 4 N/cm² or more as measured after beingdissolved in distilled water at 80° C. to prepare a 30 wt % aqueoussolution of the dextrin, and then being allowed to stand at 5° C. for 24hours; and

(c) having a viscosity of 100 mPa·s or less as measured after beingdissolved in distilled water at 25° C. to prepare a 30 wt % aqueoussolution of the dextrin, and then being allowed to stand at 25° C. for 5minutes, and

(d) the ratio (A/B) of the following gel strengths A and B being 2 orless:

A: a gel strength (N/cm²) as measured after being dissolved in distilledwater at 80° C. to prepare a 30 wt % aqueous solution of the dextrin,and then being allowed to stand at 5° C. for 24 hours; and

B: a gel strength (N/cm²) as measured after being dissolved in distilledwater at 25° C. to prepare a 30 wt % aqueous solution of the dextrin,and then being allowed to stand at 5° C. for 24 hours.

(IV-8) The preparation method described in (IV-7), in which the aqueoussolution further contains at least one polysaccharide selected from thegroup consisting of xanthan gum, guar gum, locust bean gum, tara gum,tamarind seed gum, bacterial cellulose and native gellan gum.

(IV-9) The preparation method described in (IV-8), in which the aqueoussolution is a non-emulsion aqueous solution containing 5 to 30 wt % ofthe dextrin (I), 0.01 to 0.5 wt % of the total amount of at least onepolysaccharide selected from the group consisting of xanthan gum, guargum, locust bean gum, tara gum, tamarind seed gum, bacterial celluloseand native gellan gum, and 40 to 90 wt % of water.

(IV-10) The preparation method described in any of (IV-7) to (IV-9), inwhich the aqueous solution is a non-emulsion aqueous solution furthercontaining at least one polysaccharide selected from the groupconsisting of gum ghatti and gum arabic.

(IV-11) The preparation method described in (IV-10), in which theaqueous solution is a non-emulsion aqueous solution containing 0.05 to 5wt % of the total amount of at least one polysaccharide selected fromthe group consisting of gum ghatti and gum arabic.

(IV-12) The preparation method described in any of (IV-7) to (IV-11),which is a method for preparing an emulsion-like food which is anon-emulsion food which does not contain oils and fats, and has anappearance and a mouthfeel similar to those of any of mayonnaise,dressing, sauce, pastry cream, margarine, fat spread, butter cream andcheese, which are prepared by emulsifying oils and fats.

(V) Emulsion Food

(V-1) The processed food composition described in any of (I-1) to (I-3),which is an emulsion food.

(V-2) The processed food composition described in (V-1), in which theemulsion food is any selected from the group consisting of emulsionseasonings, spreads, desserts, yogurts, frozen desserts and whippedcreams.

(V-3) A method for preparing the emulsion food described in (V-1),including the step of solidifying, by cooling, an aqueous solutioncontaining any of a dextrin (I) having the following characteristic (a),a dextrin (I) having the following characteristics (a) to (c), or adextrin (I) having the following characteristics (a) to (d):

(a) having a blue value within the range of 0.4 to 1.2 as measured underthe following conditions:

(a-1) a 1 w/v % aqueous solution of the dextrin (I) is prepared usingdistilled water at 80° C., and is then cooled to 25° C.,

(a-2) 10 ml of the 1 w/v % aqueous solution of the dextrin (I) (25° C.)is mixed with 10 ml of an aqueous solution containing 20 mg of iodineand 200 mg of potassium iodide, and is then adjusted with distilledwater to an amount of 100 ml of prepared solution,

(a-3) after the prepared solution is shaken at 25° C. for 30 minuteswhile being shielded from light, an absorbance at 680 nm of a reactionsolution is measured using a spectrophotometer at 25° C., and theresultant absorbance is considered as the blue value,

(b) having a gel strength of 4 N/cm² or more as measured after beingdissolved in distilled water at 80° C. to prepare a 30 wt % aqueoussolution of the dextrin, and then being allowed to stand at 5° C. for 24hours; and

(c) having a viscosity of 100 mPa·s or less as measured after beingdissolved in distilled water at 25° C. to prepare a wt % aqueoussolution of the dextrin, and then being allowed to stand at 25° C. for 5minutes, and

(d) the ratio (A/B) of the following gel strengths A and B being 2 orless:

A: a gel strength (N/cm²) as measured after being dissolved in distilledwater at 80° C. to prepare a 30 wt % aqueous solution of the dextrin,and then being allowed to stand at 5° C. for 24 hours; and

B: a gel strength (N/cm²) as measured after being dissolved in distilledwater at 25° C. to prepare a 30 wt % aqueous solution of the dextrin,and then being allowed to stand at 5° C. for 24 hours.

(V-a) Emulsion Seasoning

(V-a-1) The processed food composition described in (V-1), in which theemulsion food is an emulsion seasoning containing 0.1 to 20 wt % of thedextrin (I).

(V-a-2) The processed food composition described in (V-1), in which theemulsion food is an emulsion seasoning containing, in addition to thedextrin (I), at least one selected from the group consisting of xanthangum, guar gum, locust bean gum, tara gum, tamarind seed gum, bacterialcellulose and native gellan gum.

(V-a-2) The processed food composition described in (V-1), in which theemulsion food is an emulsion seasoning containing 0.01 to 50 wt % ofoils and fats.

(V-a-3) The processed food composition described in (V-1), in which theemulsion food is a mayonnaise-like emulsion seasoning which contains0.01 to 50 wt % of oils and fats and has an appearance and a mouthfeelsimilar to those of mayonnaise.

(V-a-4) The processed food composition described in (V-1), in which theemulsion food is a dressing-like emulsion seasoning containing 0.01 to25 wt % of oils and fats.

(V-b) Spread

(V-b-1) The processed food composition described in (V-1), in which theemulsion food is a spread containing 10 to 60 wt % of the total amountof oils and fats (including oil and fat derived from milk).

(V-b-2) The processed food composition described in (V-1), in which theemulsion food is a spread containing 5 to 30 wt % of the dextrin (I).

(V-b-3) The processed food composition described in (V-1), in which theemulsion food is a spread containing, in addition to the dextrin (I), atleast one polysaccharide selected from the group consisting of xanthangum, guar gum, locust bean gum, tara gum, tamarind seed gum, bacterialcellulose, gum ghatti and native gellan gum.

(V-b-4) The processed food composition described in (V-b-3), in whichthe emulsion food is a spread containing 0.01 to 5 wt % of the totalamount of polysaccharide.

(V-c) Dessert Prepared Using Milk-Derived Material or Vegetable Oils andFats

(V-c-1) The processed food composition described in (V-1), in which theemulsion food is any dessert selected from the group consisting ofpuddings, almond jellies, Bavarian creams, pastry creams, custards andmousses.

(V-c-2) The processed food composition described in (V-c-1), in whichthe emulsion food is a dessert containing 0.1 to 20 wt % of the dextrin(I).

(V-c-3) The processed food composition described in (V-c-1), in whichthe emulsion food is a dessert containing, in addition to the dextrin(I), at least one selected from the group consisting of polysaccharidethickeners, gelling agents and milk proteins.

(V-d) Yogurt

(V-d-1) The processed food composition described in (V-1), in which theemulsion food is a yogurt.

(V-d-2) The processed food composition described in (V-1), in which theemulsion food is a low-fat yogurt having a milk fat content of 0.5 wt %or more and less than 3 wt %, or a fat-free yogurt having a milk fatcontent of less than 0.5 wt %.

(V-d-3) The processed food composition described in (V-1), in which theemulsion food is a yogurt containing 0.05 to 10 wt % of the dextrin (I).

(V-d-4) The processed food composition described in (V-1), in which theemulsion food is a yogurt containing, in addition to the dextrin (I), atleast one selected from the group consisting of gum ghatti, gum arabic,tara gum, tamarind seed gum and guar gum.

(V-d-5) The processed food composition described in (V-1), in which theemulsion food is a yogurt containing high methoxyl pectin in addition tothe dextrin (I).

(V-e) Frozen Dessert

(V-e-1) The processed food composition described in (V-1), in which theemulsion food is any frozen dessert selected from the group consistingof ice creams, ice milks, lacto-ices and ice confectioneries, which areprepared using a milk-derived material.

(V-e-2) The processed food composition described in (V-1), in which theemulsion food is a frozen dessert containing 0.1 to 10 wt % of thedextrin (I).

(V-e-3) The processed food composition described in (V-1), in which theemulsion food is a frozen dessert containing, in addition to the dextrin(I), at least one selected from the group consisting of guar gum, taragum, tamarind seed gum, carrageenans, xanthan gum, locust bean gum andnative gellan gum.

(V-f) Whipped Cream

(V-f-1) The processed food composition described in (V-1), in which theemulsion food is a whipped cream containing 0.5 to 10 wt % of thedextrin (I).

(V-f-2) The processed food composition described in (V-1), in which theemulsion food is a whipped cream containing, in addition to the dextrin(I), at least one selected from the group consisting of polyglycerolesters of fatty acids having an iodine value of 10 to 45, monoglycerolesters of fatty acids having an iodine value of 44 to 120, andhydroxypropyl cellulose.

(VI) Cheese-Like Food and its Preparing Method

(VI-1) The processed food composition described in any of (I-1) to(I-3), which is a cheese-like food.

(VI-2) The processed food composition described in (VI-1), in which thecheese-like food contains 10 to 50 wt % of the dextrin (I).

(VI-3) The processed food composition described in (VI-1) or (VI-2), inwhich the cheese-like food contains, in addition to the dextrin, atleast one selected from the group consisting of whey protein, methylcellulose, curdlan and deacylated gellan gum.

(VI-4) The processed food composition described in (VI-3), in which thecheese-like food contains 0.01 to wt % of the total amount of at leastone selected from the group consisting of whey protein, methylcellulose, curdlan and deacylated gellan gum.

(VI-5) The processed food composition described in any of (VI-1) to(VI-4), in which the cheese-like food further contains, in addition tothe dextrin (I), at least one polysaccharide selected from the groupconsisting of carrageenans, xanthan gum, gum ghatti and native gellangum.

(VI-6) The processed food composition described in (VI-5), in which thecarrageenan has at least one of the following characteristics (1) to(3):

(1) being soluble in water at 50° C. or less;

(2) a 1.5 wt % aqueous solution of the carrageenan being not gelable at25° C.; and

(3) containing more than 0 and not more than 0.1 wt % of calcium ions.

(VI-7) The processed food composition described in (VI-5) or (VI-6), inwhich the total content of the at least one polysaccharide selected fromthe group consisting of carrageenans, xanthan gum, gum ghatti and nativegellan gum is 0.01 to 5 wt %.

(VI-8) The processed food composition described in any of (VI-1) to(VI-7), in which the cheese-like food is a processed food containing nomilk fat or 20 wt % or less of milk fat, and has an appearance, a flavorand a mouthfeel similar to those of cheese containing more than 20 wt %of milk fat.

(VI-9) A method for preparing the cheese-like food described in any of(VI-1) to (VI-8), including the step of solidifying, by cooling, anaqueous solution containing any of a dextrin (I) having the followingcharacteristic (a), a dextrin (I) having the following characteristics(a) to (c), or a dextrin (I) having the following characteristics (a) to(d):

(a) having a blue value within the range of 0.4 to 1.2 as measured underthe following conditions:

(a-1) a 1 w/v % aqueous solution of the dextrin is prepared usingdistilled water at 80° C., and is then cooled to 25° C.,

(a-2) 10 ml of the 1 w/v % aqueous solution of the dextrin (25° C.) ismixed with 10 ml of an aqueous solution containing 20 mg of iodine and200 mg of potassium iodide, and is then adjusted with distilled water toan amount of 100 ml of prepared solution,

(a-3) after the prepared solution is shaken at 25° C. for 30 minuteswhile being shielded from light, an absorbance at 680 nm of a reactionsolution is measured using a spectrophotometer at 25° C., and theresultant absorbance is considered as the blue value,

(b) having a gel strength of 4 N/cm² or more as measured after beingdissolved in distilled water at 80° C. to prepare a 30 wt % aqueoussolution of the dextrin, and then being allowed to stand at 5° C. for 24hours,

(c) having a viscosity of 100 mPa·s or less as measured after beingdissolved in distilled water at 25° C. to prepare a 30 wt % aqueoussolution of the dextrin, and then being allowed to stand at 25° C. for 5minutes, and

(d) the ratio (A/B) of the following gel strengths A and B being 2 orless:

A: a gel strength (N/cm²) as measured after being dissolved in distilledwater at 80° C. to prepare a 30 wt % aqueous solution of the dextrin,and then being allowed to stand at 5° C. for 24 hours, and

B: a gel strength (N/cm²) as measured after being dissolved in distilledwater at 25° C. to prepare a 30 wt % aqueous solution of the dextrin,and then being allowed to stand at 5° C. for 24 hours.

(VI-10) The preparation method described in (VI-9), in which the aqueoussolution contains 10 to 50 wt % of the dextrin (I).

(VI-11) The preparation method described in (VI-10), in which theaqueous solution contains, in addition to the dextrin (I), at least oneselected from the group consisting of whey protein, methyl cellulose,curdlan and deacylated gellan gum.

(VI-12) The preparation method described in (VI-11), in which theaqueous solution contains 0.01 to 10 wt % of the total amount of atleast one selected from the group consisting of whey protein, methylcellulose, curdlan and deacylated gellan gum.

(VI-13) The preparation method described in any of (VI-9) to (VI-12), inwhich the aqueous solution further contains, in addition to the dextrin,at least one polysaccharide selected from the group consisting ofcarrageenans, xanthan gum, gum ghatti and native gellan gum.

(VI-14) The processed food composition described in (VI-13), in whichthe carrageenan has at least one of the following characteristics (1) to(3):

(1) being soluble in water at 50° C. or less;

(2) a 1.5 wt % aqueous solution of the carrageenan being not gelable at25° C.; and

(3) containing more than 0 and not more than 0.1 wt % of calcium ions.

(VI-15) The preparation method described in (VI-13) or (VI-14), in whichthe total content of the at least one polysaccharide selected from thegroup consisting of carrageenans, xanthan gum, gum ghatti and nativegellan gum is 0.01 to 5 wt %.

(VI-16) The preparation method described in any of (VI-9) to (VI-15),which is a method for preparing a cheese-like food which is a processedfood containing no milk fat or 20 wt % or less of milk fat, and has anappearance, a flavor and a mouthfeel similar to those of cheesecontaining more than 20 wt % of milk fat.

(VII) Processed Food Containing Cheese-Like Food as Cheese Substitute

(VII-1) A processed food containing the cheese-like food described inany of (VI-1) to (VI-8) in place of the whole or a part of cheese.

(VII-2) The processed food described in (VII-1), which is any selectedfrom breads, cakes, mousses, pizzas, pies, gratins, lasagnas, dorias (akind of Japanese dish), risottos, sauces, soups, cheese fondues,hamburgs, hamburgers, salads, pork cutlets and spreads.

(VIII) Sugar Confectionery

(VIII-1) The processed food composition described in any of (I-1) to(I-3), which is a sugar confectionery.

(VIII-2) The processed food composition described in any of (I-1) to(I-3), in which the sugar confectionery has at least one of thefollowing characteristics (1) and (2):

(1) the sugar confectionery has a moisture content of 15 to 30%, and

(2) the sugar confectionery has a soluble solid content of 70 to 85%,more preferably 75 to 85%.

(VIII-3) The processed food composition described in any of (I-1) to(I-3), in which the sugar confectionery is a soft candy, a caramel, anougat or a gummy candy.

(VIII-4) The processed food composition described in (VIII-1), in whichthe sugar confectionery contains 4 to 40 wt % of the dextrin (I).

(VIII-5) The processed food composition described in (VIII-1), in whichthe sugar confectionery contains, in addition to the dextrin (I), atleast one selected from the group consisting of psyllium seed gum,carrageenans, gum ghatti and tamarind seed gum.

(IX) Beverages

(IX-1) The processed food composition described in any of (I-1) to(I-3), which is a beverage.

(IX-2) The processed food composition described in (IX-1), in which thebeverage is a milk-containing beverage selected from milk, a milkbeverage containing 3% or more of milk solid (the sum of the milk solidnot fat and the milk fat content), a lactic acid beverage, coffee withmilk and cocoa, a fruit juice-containing beverage, a vegetablejuice-containing beverage, or a soft beverage.

(IX-3) The processed food composition described in (IX-1), in which thebeverage is a milk-containing beverage having a content of fat and oilof 1.5 wt % or less.

(IX-4) The processed food composition described in (IX-1), in which thebeverage contains 0.2 to 10 wt % of the dextrin (I).

(IX-5) The processed food composition described in (IX-1), in which thebeverage is a milk-containing beverage containing 0.2 to 2 wt % of thedextrin (I).

(IX-6) The processed food composition described in (IX-1), in which thebeverage contains bacterial cellulose in addition to the dextrin (I).

(X) Method for Enhancing Richness of Emulsion Food

(X-1) A method for enhancing richness of an emulsion food, including thestep of adding, to the emulsion food any of a dextrin having thefollowing characteristic (a), a dextrin having the followingcharacteristics (a) to (c), or a dextrin having the followingcharacteristics (a) to (d):

(a) having a blue value within the range of 0.4 to 1.2 as measured underthe following conditions:

(a-1) a 1 w/v % aqueous solution of the dextrin is prepared usingdistilled water at 80° C., and is then cooled to 25° C.,

(a-2) 10 ml of the 1 w/v % aqueous solution of the dextrin (25° C.) ismixed with 10 ml of an aqueous solution containing 20 mg of iodine and200 mg of potassium iodide, and is then adjusted with distilled water toan amount of 100 ml of prepared solution,

(a-3) after the prepared solution is shaken at 25° C. for 30 minuteswhile being shielded from light, an absorbance at 680 nm of the reactionsolution is measured using a spectrophotometer at 25° C., and theresultant absorbance is considered as the blue value,

(b) having a gel strength of 4 N/cm² or more as measured after beingdissolved in distilled water at 80° C. to prepare a 30 wt % aqueoussolution of the dextrin, and then being allowed to stand at 5° C. for 24hours,

(c) having a viscosity of 100 mPa·s or less as measured after beingdissolved in distilled water at 25° C. to prepare a 30 wt % aqueoussolution of the dextrin, and then being allowed to stand at 25° C. for 5minutes, and

(d) the ratio (A/B) of the following gel strengths A and B being 2 orless:

A: a gel strength (N/cm²) as measured after being dissolved in distilledwater at 80° C. to prepare a 30 wt % aqueous solution of the dextrin,and then being allowed to stand at 5° C. for 24 hours, and

B: a gel strength (N/cm²) as measured after being dissolved in distilledwater at 25° C. to prepare a 30 wt % aqueous solution of the dextrin,and then being allowed to stand at 5° C. for 24 hours.

(X-2) The method described in (X-1), in which the emulsion food is anyselected from the group consisting of emulsion seasonings, spreads,desserts, yogurts, frozen desserts and whipped creams.

(X-3) The method described in (X-1), in which the emulsion food is amayonnaise-like emulsion seasoning which contains 0.01 to 50 wt % ofoils and fats and has an appearance and a mouthfeel similar to those ofmayonnaise.

(X-4) The method described in (X-1), in which the emulsion food is adressing-like emulsion seasoning containing 0.01 to 25 wt % of oils andfats.

(X-5) The method described in (X-1), in which the emulsion food is aspread containing 10 to 60 wt % of the total amount of oils and fats(including oil and fat derived from milk).

(X-6) The method described in (X-1), in which the emulsion food is anydessert selected from the group consisting of puddings, almond jellies,Bavarian creams, pastry creams, custards and mousses.

(X-7) The method described in (X-1), in which the emulsion food is alow-fat yogurt having a milk fat content of 0.5 wt % or more and lessthan 3 wt %, or a fat-free yogurt having a milk fat content of less than0.5 wt %.

(X-8) The method described in (X-1), in which the emulsion food is anyfrozen dessert selected from the group consisting of ice creams, icemilks, lacto-ices and ice confectioneries, which are prepared using amilk-derived material.

(XI) Method for Preventing Syneresis of Emulsion Food

(XI-1) A method for preventing syneresis of an emulsion food selectedfrom the group consisting of whipped creams, yogurts and desserts,including the step of adding, any of a dextrin having the followingcharacteristic (a), a dextrin having the following characteristics (a)to (c), or a dextrin having the following characteristics (a) to (d), tothe emulsion food:

(a) having a blue value within the range of 0.4 to 1.2 as measured underthe following conditions:

(a-1) a 1 w/v % aqueous solution of the dextrin is prepared usingdistilled water at 80° C., and is then cooled to 25° C.,

(a-2) 10 ml of the 1 w/v % aqueous solution of the dextrin (25° C.) ismixed with 10 ml of an aqueous solution containing 20 mg of iodine and200 mg of potassium iodide, and is then adjusted with distilled water toan amount of 100 ml of prepared solution,

(a-3) after the prepared solution is shaken at 25° C. for 30 minuteswhile being shielded from light, an absorbance at 680 nm of the reactionsolution is measured using a spectrophotometer at 25° C., and theresultant absorbance is considered as the blue value,

(b) having a gel strength of 4 N/cm² or more as measured after beingdissolved in distilled water at 80° C. to prepare a 30 wt % aqueoussolution of the dextrin, and then being allowed to stand at 5° C. for 24hours,

(c) having a viscosity of 100 mPa·s or less as measured after beingdissolved in distilled water at 25° C. to prepare a 30 wt % aqueoussolution of the dextrin, and then being allowed to stand at 25° C. forfive minutes, and

(d) the ratio (A/B) of the following gel strengths A and B being 2 orless:

A: a gel strength (N/cm²) as measured after being dissolved in distilledwater at 80° C. to prepare a 30 wt % aqueous solution of the dextrin,and then being allowed to stand at 5° C. for 24 hours, and

B: a gel strength (N/cm²) as measured after being dissolved in distilledwater at 25° C. to prepare a 30 wt % aqueous solution of the dextrin,and then being allowed to stand at 5° C. for 24 hours.

(XI-2) The method described in (XI-1), in which the emulsion food is anydessert selected from the group consisting of puddings, almond jellies,Bavarian creams, pastry creams, custards and mousses.

(XII) Method for Enhancing Robustness of Fruit Juice or Vegetable Juiceof Beverage

(XII-1) A method for enhancing robustness of fruit juice or vegetablejuice of a fruit juice- or vegetable juice-containing beverage,including the step of adding, any of a dextrin having the followingcharacteristic (a), a dextrin having the following characteristics (a)to (c), or a dextrin having the following characteristics (a) to (d), tothe beverage:

(a) having a blue value within the range of 0.4 to 1.2 as measured underthe following conditions:

(a-1) a 1 w/v % aqueous solution of the dextrin is prepared usingdistilled water at 80° C., and is then cooled to 25° C.,

(a-2) 10 ml of the 1 w/v % aqueous solution of the dextrin (25° C.) ismixed with 10 ml of an aqueous solution containing 20 mg of iodine and200 mg of potassium iodide, and is then adjusted with distilled water toan amount of 100 ml of prepared solution,

(a-3) after the prepared solution is shaken at 25° C. for 30 minuteswhile being shielded from light, an absorbance at 680 nm of a reactionsolution is measured using a spectrophotometer at 25° C., and theresultant absorbance is considered as the blue value,

(b) having a gel strength of 4 N/cm² or more as measured after beingdissolved in distilled water at 80° C. to prepare a 30 wt % aqueoussolution of the dextrin, and then being allowed to stand at 5° C. for 24hours,

(c) having a viscosity of 100 mPa·s or less as measured after beingdissolved in distilled water at 25° C. to prepare a 30 wt % aqueoussolution of the dextrin, and then being allowed to stand at 25° C. for 5minutes, and

(d) the ratio (A/B) of the following gel strengths A and B being 2 orless:

A: a gel strength (N/cm²) as measured after being dissolved in distilledwater at 80° C. to prepare a 30 wt % aqueous solution of the dextrin,and then being allowed to stand at 5° C. for 24 hours, and

B: a gel strength (N/cm²) as measured after being dissolved in distilledwater at 25° C. to prepare a 30 wt % aqueous solution of the dextrin,and then being allowed to stand at 5° C. for 24 hours.

(XIII) Method for Improving Shape Retentivity of Sugar Confectionery

(XIII-1) A method for improving shape retentivity of a sugarconfectionery, including the step of adding, to the sugar confectionery,any of a dextrin having the following characteristic (a), a dextrinhaving the following characteristics (a) to (c), or a dextrin having thefollowing characteristics (a) to (d):

(a) having a blue value within the range of 0.4 to 1.2 as measured underthe following conditions:

(a-1) a 1 w/v % aqueous solution of the dextrin is prepared usingdistilled water at 80° C., and is then cooled to 25° C.,

(a-2) 10 ml of the 1 w/v % aqueous solution of the dextrin (25° C.) ismixed with 10 ml of an aqueous solution containing 20 mg of iodine and200 mg of potassium iodide, and is then adjusted with distilled water to100 ml,

(a-3) after the prepared solution is shaken at 25° C. for 30 minuteswhile being shielded from light, an absorbance at 680 nm of a reactionsolution is measured using a spectrophotometer at 25° C., and theresultant absorbance is considered as the blue value,

(b) having a gel strength of 4 N/cm² or more as measured after beingdissolved in distilled water at 80° C. to prepare a 30 wt % aqueoussolution of the dextrin, and then being allowed to stand at 5° C. for 24hours,

(c) having a viscosity of 100 mPa·s or less as measured after beingdissolved in distilled water at 25° C. to prepare a 30 wt % aqueoussolution of the dextrin, and then being allowed to stand at 25° C. for 5minutes, and

(d) the ratio (A/B) of the following gel strengths A and B being 2 orless:

A: a gel strength (N/cm²) as measured after being dissolved in distilledwater at 80° C. to prepare a 30 wt % aqueous solution of the dextrin,and then being allowed to stand at 5° C. for 24 hours, and

B: a gel strength (N/cm²) as measured after being dissolved in distilledwater at 25° C. to prepare a 30 wt % aqueous solution of the dextrin,and then being allowed to stand at 5° C. for 24 hours.

(XIII-2) The method described in (XIII-1), in which the sugarconfectionery has at least one of the following characteristics (1) and(2):

(1) the sugar confectionery has a moisture content of 15 to 30%, and

(2) the sugar confectionery has a soluble solid content of 70 to 85%,more preferably 75 to 85%.

(XIII-3) The method described in (XIII-1), in which the sugarconfectionery is a soft candy, a caramel, a nougat or a gummy candy.

ADVANTAGEOUS EFFECTS OF THE INVENTION

According to the present invention, it is possible to provide aprocessed food in which importance is put on the presence of fat,particularly a fatty tissue substitute useful for preparation ofprocessed meat foods. According to the fatty tissue substitute of thepresent invention, a sufficient fatty tissue-specific mouthfeel andjuiciness can be imparted to low-calorie and low-fat processed meatfoods. In other words, a low-calorie and low-fat processed meat foodwhich contains the fatty tissue substitute of the present invention inplace of the whole or a part of edible meat fatty tissue, can have afatty tissue-specific mouthfeel and juiciness.

According to the present invention, it is possible to provide anemulsion-like food which does not contain oils and fats and is notsubjected to homogenization or the like, but has an appearance(emulsion-specific cloudiness and surface glossiness), a mouthfeel(smoothness and robustness), and a feel in use which are similar tothose of emulsion foods which are prepared by emulsifying oils and fats.The emulsion-like food of the present invention does not contain oilsand fats and therefore has a low calorie value.

According to the present invention, it is possible to provide anemulsion seasoning (emulsion food) which has a content of oils and fatsreduced to 50 wt % or less, but has a viscosity, oils and fats enrichedproperties and smoothness which are similar to those of generalmayonnaises containing 65 to 80 wt % of oils and fats. The emulsionseasoning of the present invention has a low content of oils and fats,but has an appearance (mayonnaise-specific cloudiness and surfaceglossiness) and a mouthfeel (smoothness and robustness) which aresimilar to those of mayonnaise, and has a lower calorie value than thatof mayonnaise due to the low content of oils and fats. Likewise,according to the present invention, it is possible to provide anemulsion seasoning (emulsion food) which has a content of oils and fatsreduced to 25 wt % or less, but has oils and fats enriched propertiesand smoothness which are similar to those of general emulsifieddressings which contain 30 to 50 wt % of oils and fats. The emulsionseasoning of the present invention has a low content of oils and fats,but has an appearance (emulsified dressing-specific cloudiness andsurface glossiness) and a mouthfeel (smoothness and robustness) whichare similar to those of emulsified dressing, and has a lower calorievalue than that of emulsified dressing due to the low content of oilsand fats.

According to the present invention, it is possible to impart oils andfats-specific richness and body and moreover a smooth mouthfeel todesserts, such as puddings (neutral puddings; acidic puddings such asfruit juice-containing puddings, cheese-containing puddings and thelike), almond jellies, Bavarian creams, pastry creams, custards, moussesand the like, without the flavor being affected, even when the contentof oils and fats (including oil and fat derived from milk) is reduced.Also, when the content of oils and fats (including oil and fat derivedfrom milk) is not reduced, it is possible to impart sufficient richnessand a smooth mouthfeel which are similar to those which are obtainedwhen the content of the content of oils and fats (including oil and fatderived from milk) is increased, without increasing the milk fat contentof milk, dairy cream or the like, or the oils and fats content ofrefined coconut oil or the like, whereby desserts (emulsion foods)having a milk-rich mouthfeel and flavor can be provided.

According to the present invention, it is possible to impart a milkfat-specific smooth mouthfeel and richness to yogurt, which is a kind ofemulsion food, without the flavor being affected, even when the milk fatcontent is reduced or no milk fat is used. Also, when the milk fatcontent is not reduced, it is possible to impart smoothness and richnesswhich are similar to those which are obtained when the milk fat contentis increased, without increasing the milk fat content of dairy cream,milk or the like, whereby yogurt having a milk-rich mouthfeel or flavorcan be provided. Moreover, it is possible to suppress the syneresis andthe reduction in shape retentivity which significantly occurs when themilk fat content is reduced.

According to the present invention, it is possible to impart an oils-and fats-specific smooth mouthfeel (melting in the mouth) and richnessto frozen desserts (emulsion foods) which are made from milk, such asice creams, ice milks, lacto-ices, ice confectioneries and the like,without the flavor being affected, even when the content of oils andfats (including oil and fat derived from milk) is reduced or no oils andfats (including oil and fat derived from milk) is used. Also, when themilk fat content is not reduced, it is possible to impart smoothness andrichness which are similar to those which are obtained when the milk fatcontent is increased, without increasing the milk fat content of dairycream, milk or the like, whereby frozen desserts having a milk-richmouthfeel and flavor can be provided.

According to the present invention, it is possible to provide a whippedcream in which syneresis can be significantly suppressed, which isconventionally difficult to prevent in conventional whipped creams,particularly a whipped cream in which syneresis during refrigeration orafter freezing and thawing can be significantly suppressed. The whippedcream has high richness, a smooth mouthfeel and excellent shaperetentivity in addition to the effect of preventing of syneresis. Also,according to the present invention, it is possible to provide a whippedcream having a feel of high quality in which syneresis is suppressed,and in addition, which has stable physical properties (e.g., shaperetentivity, etc.) and also richness and oils and fats enrichedproperties, even when the oils and fats content is reduced.

According to the present invention, it is possible to provide acheese-like food having a mouthfeel and a flavor which are similar tothose of ordinary cheeses even when the milk fat content is reduced. Thecheese-like food of the present invention has a low milk fat content,but has a cheese-specific flavor and mouthfeel, and also has a lowercalorie value than that of ordinary cheeses due to the low milk fatcontent.

According to the present invention, it is possible to provide a sugarconfectionery having a high soluble solid content, such as a soft candy,a caramel, a nougat, a gummy candy or the like, which overcomes theproblem that an increase in the viscosity during production leads to areduction in the workability, and has an appropriate viscoelasticity anda specific oil- and fat-like smooth mouthfeel.

Also, according to the present invention, it is possible to provide abeverage which does not have stickiness and has natural richness andfattiness and a smooth mouthfeel. Also, according to the presentinvention, it is possible to provide a beverage which has an enhancedfeel of thick (rich) puree which is not conventionally obtained, butdoes not have stickiness and has a sharp mouthfeel, and a beveragehaving good flavor release.

BEST MODE FOR CARRYING OUT THE INVENTION I. Dextrin

A dextrin used in the present invention has the following characteristic(a):

(a) having a blue value (absorbance at 680 nm) within the range of 0.4to 1.2.

The blue value is a value which is obtained as an absorbance at 680 nmof a starch-iodine reaction solution, based on the fact that a bluecolor is generally exhibited as a result of the reaction of starch withiodine (specifically, amylose contained in starch reacts with iodine).Although the blue value is generally used so as to evaluate the amylosecontent of starch, the blue value is herein used as a index indicatingthe amylose content of a dextrin.

In the present invention, the blue value of a dextrin can be calculatedby the following method. As used hereinafter, the “blue value” refers toa value which is calculated by the method.

(1) A 1 w/v % aqueous solution of a dextrin is prepared using distilledwater at 80° C., and is then cooled to 25° C.

(2) Ten ml of the 1 w/v % aqueous solution of the dextrin (25° C.) ismixed with 10 ml of an aqueous solution containing 20 mg of iodine and200 mg of potassium iodide, and is then adjusted with distilled water toan amount of 100 ml of prepared solution.

(3) After the prepared solution is shaken at 25° C. for 30 minutes whilebeing shielded from light, the absorbance at 680 nm of the reactionsolution is measured using a spectrophotometer at 25° C.

The dextrin used in the present invention has a blue value within therange of 0.4 to 1.2 as described above, preferably within the range of0.5 to 0.9, and more preferably within the range of 0.6 to 0.8.

Conventionally known dextrins have a blue value of less than 0.4 (e.g.,“Pinedex #100 manufactured by Matsutani Chemical Industry Co., Ltd.(“existing product 3 in Experimental Example 1): 0.32, “Dextrin NSD-C”manufactured by Nissi CO., LTD. (“existing product 5 in ExperimentalExample 1): 0.11, and “Pinedex #3 manufactured by Matsutani ChemicalIndustry Co., Ltd. (“existing product in Experimental Example 1): 0.04),or a blue value of more than 1.2 (e.g., “PASELLI SA2 manufactured byAVEBE (“existing product 1 in Experimental Example 1): 1.42, “InstantN-Oils and fats II” manufactured by Nippon NSC Ltd. (“existing product 2in Experimental Example 1): 1.74, and “C*DELIGHT MD01970 manufactured byCargill Japan Limited (“existing product 4 in Experimental Example 1:1.54). In this point, conventionally known dextrins are different fromthe dextrin used in the present invention.

The dextrin used in the present invention preferably further has thefollowing characteristics (b) and (c):

(b) having a gel strength of 4 N/cm² or more as measured after beingdissolved in distilled water at 80° C. to prepare a 30 wt % aqueoussolution of the dextrin, and then being allowed to stand at 5° C. for 24hours, and

(c) having a viscosity of 100 mPa·s or less as measured after beingdissolved in distilled water at 25° C. to prepare a 30 wt % aqueoussolution of the dextrin, and then being allowed to stand at 25° C. for 5minutes.

The gel strength (b) can be obtained as follows. A 30 wt % aqueoussolution of the dextrin is prepared using distilled water at 80° C. andis then allowed to stand at 5° C. for 24 hours, thereby obtaining a gelproduct (object to be measured). A load is applied to the gel product at5° C. using a plunger having a diameter of 3 mm at a plunger rate of 60mm/min. A load (N/cm²) when the gel product is ruptured by the force ofthe plunger is defined as the gel strength. The gel strength is usuallymeasured using a rheometer. As used hereinafter, the “gel strength”refers to a value calculated by the method. Note that the thickness ofthe gel product (object to be measured) does not affect the resultantgel strength, and therefore, is not particularly limited.

The upper limit of the gel strength is not limited, and is usually 20N/cm², for example. The gel strength (b) is preferably 5 to 20 N/cm²,more preferably 6 to 10 N/cm².

The viscosity (c) can be obtained as follows. A 30 wt % aqueous solutionof the dextrin is prepared using distilled water at 25° C. and is thenallowed to stand at 25° C. for 5 minutes. Thereafter, the viscosity isobtained by one-minute measurement using a BL type rotating viscometer(rotor No. 2) at 25° C., where the frequency of rotation is 12 rpm. Asused hereinafter, the “viscosity” refers to a value calculated by themethod.

The lower limit of the viscosity is not limited and is usually 20 mPa·s,for example. The viscosity (c) is preferably 20 to 70 mPa·s, morepreferably 30 to 65 mPa·s.

As described above, the gel strength (b) and the viscosity (c) of thedextrin used in the present invention are preferably 4 N/cm² or more and100 mPa·s or less, respectively. For conventionally known dextrins, evenwhen the gel strength (b) thereof is 4 N/cm² or more, the viscosity (c)thereof is more than 100 mPa·s (e.g., “PASELLI SA2 manufactured by AVEBE(“existing product 1 in Experimental Example 1: (b) 4.8 and (c) 235,“Instant N-Oils and fats II” manufactured by Nippon NSC Ltd. (“existingproduct 2 in Experimental Example 1: (b) 4.8 and (c) 48,000, and“C*DELIGHT MD01970 manufactured by Cargill Japan Limited (“existingproduct 4 in Experimental Example 1: (b) 6.9 and (c) 220), or even whena preparation is prepared under the condition (b), the preparation isliquid, but does not form a gel (e.g., “Pinedex #100 manufactured byMatsutani Chemical Industry Co., Ltd. (“existing product 3 inExperimental Example 1, “Dextrin NSD-C” manufactured by Nissi CO., LTD.(“existing product 5 in Experimental Example 1, and “Pinedex #3manufactured by Matsutani Chemical Industry Co., Ltd. (“existing product6 in Experimental Example 1). In this point, conventionally knowndextrins are different from the dextrin used in the present invention.

Moreover, the dextrin used in the present invention preferably has thefollowing characteristic (d) in addition to the characteristics (a), (b)and (c);

(d) the ratio (A/B) of the following gel strengths A and B being 2 orless:

A: a gel strength (N/cm²) as measured after being dissolved in distilledwater at 80° C. to prepare a 30 wt % aqueous solution of the dextrin,and then being allowed to stand at 5° C. for 24 hours, and

B: a gel strength (N/cm²) as measured after being dissolved in distilledwater at 25° C. to prepare a 30 wt % aqueous solution of the dextrin,and then being allowed to stand at 5° C. for 24 hours.

The gel strengths A and B can be obtained as follows. Thirty wt %aqueous solutions of the dextrin are prepared using distilled water at80° C. and 25° C., respectively, and are then allowed to stand at 5° C.for 24 hours. Next, a load is applied to the resultant gel products(objects to be measured) at 5° C. using a plunger having a diameter of 3mm at a plunger rate of 60 mm/min. Loads (N/cm²) when the gel productsare ruptured by the force of the plunger are defined as the respectivegel strengths.

The lower limit of the ratio (A/B) of the gel strengths thus obtained isnot limited and is generally one, for example. The ratio (A/B) of thegel strengths is preferably 1 to 2, more preferably 1 to 1.6, and evenmore preferably 1.3 to 1.6.

If the dextrin used in the present invention has the aforementionedcharacteristics, the type, DE value (dextrose equivalent), molecularweight and the like of a starch from which the dextrin is derived, arenot particularly limited.

Examples of a starch which is a material for the dextrin includestarches of potato, corn, sweet potato, wheat and rice, sago, tapiocaand the like. The starch which is a material for the dextrin ispreferably potato starch.

The DE value generally refers to a measure indicating how much a starchis decomposed, i.e., the percentage of dextrins and reducing sugars(glucose, maltose, etc.) produced by hydrolysis of a starch. The amountof all reducing sugars is calculated as glucose (dextrose) and expressedas a percentage (wt %) of the total dry solids. The larger the DE valueis, the larger the reducing sugar content becomes and the smaller thedextrin content becomes. Conversely, the smaller the DE value is, thesmaller the reducing sugar content becomes and the larger the dextrincontent becomes. In the present invention, a dextrin is used which has aDE value which is usually, but not limited to, 2 to 5, preferably 3 to5, and more preferably 3.5 to 4.5.

A dextrin having such a property can be obtained by hydrolysis of astarch which is a material. Examples of a method for hydrolysis of astarch include, but are not limited to, decomposition by an enzymetreatment, decomposition by an acid treatment and the like. The starchhydrolysis method is preferably decomposition by an enzyme treatment(enzymatic decomposition).

An example of a method for preparing the dextrin is as follows.Specifically, a starch containing heat-resistant α-amylase (preferably,potato starch emulsion) is heated within the range of 70 to 100° C.,preferably within the range of 90 to 100° C. Thereafter, the degree ofprogress of the enzyme decomposition is monitored using the blue value(absorbance at 680 nm) as a measure. When the blue value reaches withinthe desired range of 0.4 to 1.2, preferably within the range of 0.5 to0.9, the enzyme treatment is arrested by addition of hydrochloric acid.Also, for the dextrin having a blue value within such a range, it can bedetermined whether or not the gel strength (b) is 4 N/cm² or more,whether or not the viscosity (c) is 100 mPa·s or less, and whether ornot the ratio (A/B) of the gel strengths is 2 or less, by preparationand measurement of a 30 wt % aqueous solution in accordance with theaforementioned methods.

II. Processed Food Compositions

Processed food compositions to which the present invention is directedare food products which are prepared using the dextrins having thespecific characteristic or characteristics described in (I) above. Theprocessed foods include fatty tissue substitutes and processed meatfoods which are prepared using the fatty tissue substitutes;emulsion-like foods which do not contain oils and fats, but have anappearance, a mouthfeel and a feel in use which are similar to those ofemulsion foods containing oils and fats; emulsion foods; and cheese-likefoods which contain no milk fat or a small amount of milk fat, but havean appearance, a mouthfeel and a feel in use which are similar to thoseof cheese, and processed foods which are prepared using the cheese-likefoods, which will be described later. The emulsion foods includeemulsion seasonings similar to mayonnaise, emulsion seasonings similarto ordinary emulsified dressings; spreads; emulsion foods prepared usinga milk-derived material, e.g., puddings (including neutral puddings;acidic puddings such as fruit juice-containing puddings,cheese-containing puddings and the like), desserts containing amilk-derived material or vegetable oils and fats, such as cheesedesserts containing cheese, almond jellies, Bavarian creams, pastrycreams, custards, mousses and the like; yogurts; frozen desserts, suchas ice creams, ice milks, lacto-ices, ice confectioneries (iceconfectioneries containing milk or oils and fats) and the like; andwhipped creams.

The processed foods also include ice confectioneries (iceconfectioneries which does not contain milk or oils and fats); sugarconfectioneries such as soft candies, caramels, nougats, nougats and thelike; beverages; nama-chocolate-like food products (nama-chocolate is akind of ganache in Japan), foie gras-like food products, tsuyus (a kindof soup in Japan), soups, miso soups and the like which are gel duringchilled transport and are liquid when heated for eating, and the like.

These processed foods will be specifically described hereinafter. Asused herein, the term “dextrin” refers to the dextrins having thespecific characteristic(s) described in (I) above unless otherwisespecified (also simply referred to as the “dextrin (I)”).

(II-1) Fatty Tissue Substitute

As used herein, the term “fatty tissue” refers to fat (fatty tissue) ofedible meats, such as pork, beef, chicken, horse meat, sheep meat, whalemeat and the like (lard, beef fat, chicken fat, horse fat, sheep fat,whale fat). These fatty tissues are usually solids and not dissolved,i.e., has shape retentivity, at room temperature (25° C.). In thispoint, the fatty tissues are different from oils and fats, which areliquids (fluids) or semi-fluids at the temperature. In this sense, oilsand fats, which take a liquid form at an ordinary temperature, are notincluded in the fatty tissue described in the present invention.

The fatty tissue substitute of the present invention is prepared usingthe dextrin described in (I) above, and are solids at room temperature(25° C.) like the aforementioned edible meat fatty tissue (i.e., thesolids are not dissolved, exhibiting shape retentivity), and becomesemi-fluids or liquids (fluids) when heated, particularly at 50° C. ormore.

In contrast to this, when a dextrin having a blue value of less than 0.4is used in place of the dextrin (I), a mouthfeel (elasticity) similar tothat of fatty tissue cannot be obtained, and a robust flavor specific tofatty tissue cannot be obtained, which are problems. Also, when adextrin having a blue value of more than 1.2 is used in place of thedextrin (I), grittiness emerges, a flavor is degraded due tostarch-derived flavor, and collapse occurs, and therefore, a mouthfeel(elasticity) similar to that of fatty tissue cannot be obtained, whichis a problem.

Also, when a dextrin having a gel strength of less than 4 N/cm² is usedin place of the dextrin (I), it may be difficult to obtain a mouthfeel(elasticity) similar to that of fatty tissue. Also, when the fattytissue substitute is minced by a mixer, the fatty tissue substitute iscut into fine pieces which in turn become a paste, and as a result, itmay be difficult to obtain a mouthfeel (elasticity) similar to that offatty tissue as described above. Also, when a dextrin having a viscosityexceeding 100 mPa·s is used, unpleasant stickiness may be exhibited andit may be difficult to obtain a mouthfeel similar to that of fattytissue. Moreover, when a dextrin having a viscosity of less than 20mPa·s is used, it may be difficult to obtain a robust flavor specific tofatty tissue.

The fatty tissue substitute of the present invention can be obtained bypreparing an aqueous solution containing the dextrin (I), followed bysolidification by cooling. As the dextrin (I) is dissolved in at leastwater at 1 to 100° C. preferably by stirring, the aqueous solution canbe prepared at the temperature. Also, the aqueous solution has acharacteristic that it is solidified when it is allowed to stand atabout 40° C. or less, preferably 25° C. or less, and more preferably 10°C. or less. The lower the temperature is within a range in which thesolution is not frozen, the higher the rate of solidification becomes.

The amount of the dextrin (I) used in this case is 20 to 40 wt %,preferably 25 to 35 wt %, per final fatty tissue substitute (100 wt %),for example.

Note that the fatty tissue substitute of the present invention can beprepared using, in addition to the dextrin (I), at least onepolysaccharide selected from carrageenans, guar gum, deacylated gellangum, native gellan gum, xanthan gum, tara gum, locust bean gum, tamarindseed gum and mannan. Preferably, a carrageenan is used.

As the carrageenans, there are those of kappa type, lambda type and iotatype. In the present invention, any of these carrageenans may be used.Among them, iota carrageenan is preferably used. Also, the carrageenansused in the present invention are preferably water-soluble, that is thecarrageenans can be thoroughly dissolved in water by mixing andoptionally stirring.

The water-soluble carrageenans preferably have, for example, at leastone of the following characteristics (1) to (3), more preferably atleast two of the characteristics (1) to (3), and particularly preferablyall the characteristics (1) to (3).

(1) The carrageenan is soluble in water at 50° C. or less.

A preferred carrageenan used in the present invention is a water-solublecarrageenan which is thoroughly dissolved in water at 50° C. or less,more preferably a carrageenan which is dissolved in water at 5 to 40°C., and even more preferably a carrageenan which is dissolved in waterat 5 to 30° C. Conventionally known general-purpose carrageenans areusually not dissolved in water unless being heated at 60° C. or more. Inthis point, conventionally known general-purpose carrageenans aredifferent from the aforementioned carrageenan. The method of dissolvingthe carrageenan in water is not particularly limited. The carrageenanmay be dissolved in water by optionally stirring using any stirringmeans, such as a whisk or the like.

(2) A 1.5 wt % aqueous solution of the carrageenan is not gelable at 25°C.

A preferred carrageenan of the present invention is a water-solublecarrageenan whose 1.5 wt % aqueous solution is not gelable at 25° C.,more preferably a water-soluble carrageenan whose 1.8 wt % aqueoussolution is not gelable at 25° C., and even more preferably awater-soluble carrageenan whose 2.5 wt % aqueous solution is not gelableat 25° C. For conventionally known general-purpose carrageenans, a 1.5wt % aqueous solution thereof is gelable at 25° C. In this point,conventionally known general-purpose carrageenans are different from theaforementioned carrageenan.

Here, the presence or absence of gelation can be evaluated by measuringa viscosity at 25° C. Specifically, the viscosity of an object to bemeasured (a 1.5 to 2.5 wt % aqueous solution of the carrageenan) ismeasured at 25° C. by one-minute measurement using a BL type rotatingviscometer (rotor No. 2) (manufactured by TOKYO KEIKI INC.), where thefrequency of rotation is 12 rpm. The presence or absence of gelation isdetermined, depending on whether or not the viscosity is 4,000 mPa·s orless. In this case, when the viscosity is 4,000 mPa·s or less, it can bedetermined that gelation is absent, and when the viscosity is more than4,000 mPa·s, it is determined that gelation is present. A preferablewater-soluble carrageenan has a viscosity of 1,500 mPa·s or less asmeasured under the aforementioned conditions.

(3) The carrageenan contains more than 0 and not more than 0.1 wt % ofcalcium ions.

A preferred carrageenan used in the present invention is a water-solublecarrageenan containing more than 0 and not more than 0.1 wt % of calciumions, more preferably a water-soluble carrageenan containing more than 0and not more than 0.05 wt % of calcium ions.

Note that water-soluble iota carrageenan having the characteristics (1)to (3) is commercially available (e.g., “GEL RICH(trademark) No. 3manufactured by San-Ei Gen F.F.I., Inc.).

The carrageenan is preferably used at a rate of 1 to 10 parts by weight,more preferably 3 to 6 parts by weight, per 100 parts by weight of thedextrin (I). Here, if the carrageenan content is extremely higher than10 parts by weight per 100 parts by weight of the dextrin (I), theviscosity of an aqueous solution for preparing a fatty tissue substituteis considerably high, so that, for example, many bubbles areincorporated, resulting in a deterioration in workability when the fattytissue substitute is prepared.

The amount of the dextrin (I) blended to the fatty tissue substitute is20 to 40 wt %, preferably 25 to 35 wt %, per fatty tissue substitute(100 wt %), for example. The amount of the carrageenan blended to thefatty tissue substitute is 0.1 to 4 wt %, preferably 0.5 to 2 wt %, perfatty tissue substitute (100 wt %), for example.

Guar gum is a neutral polysaccharide derived from a leguminous plant, inwhich α-D-galactose is linked, as a side chain, by a 1,6 linkage to themain chain backbone of β-1,4-D-mannan. Guar gum is applied as athickening agent to sauces, noodles, ice creams and the like in the foodindustry. The ratio of mannose and galactose in guar gum is about 2:1.The side chain content of guar gum is higher than those of otherindustrially produced galactomannans (tara gum and locust bean gum).Guar gum is also highly water-soluble. Note that purified guar gum andunpurified guar gum can both be used. Examples of commercially availableguar gum products include “VIS-TOP(trademark) D-20 and“VIS-TOP(trademark) D-2029 manufactured by San-Ei Gen F.F.I., Inc., andthe like.

Deacylated gellan gum is obtained by deacylating a fermentedpolysaccharide produced by Sphingomonas elodea. This polysaccharide is astraight chain of four repeating sugar units: D-glucose, D-glucuronicacid, D-glucose and L-rhamnose. Note that examples of commerciallyavailable products of deacylated gellan gum include GEL UP (trademark)K-S manufactured by San-Ei Gen F.F.I., Inc., “KELCOGEL” manufactured byCP Kelco, and the like.

Native gellan gum is a macromolecular polysaccharide (the melting pointand the solidifying point: 65 to 70° C.) derived from a microorganism,which is available as a pre-deacylation precursor of gellan gum which isa polysaccharide (molecular weight: about 600,000 to 700,000) composedof two D-glucose molecules, one D-gluconic acid molecule and oneL-rhamnose molecule (Japanese Laid-Open Patent Publication No.S55-79397). In native gellan gum, D-glucose units are linked by (1-*3)linkages, and a glyceryl group is linked by an ester bond to D-glucoseat the C2 position, and an acetyl group is linked by an ester bond tothe C6 position (degree of substitution: about 50%). The native gellangum is generally produced by culture of a microorganism. Specifically,for example, Sphingomonas elodea (former name: Pseudomonus elodea:ATCC31461) or an equivalent strain is inoculated in a liquid mediumcontaining 3% of glucose, 0.05% of KH₄NO₃, 0.01% of MgSO₄.7H₂O, 0.09% ofNH₄NO₃, and a minor portion of organic component as a nitrogen source.The resultant medium is cultured at about 30° C. for about 50 hoursunder aerobic conditions. Mucilaginous substance produced on the surfaceof the microorganism is isolated and recovered from the resultantculture without deacylation.

As native gellan gum is derived from natural origin, its structure mayvary depending on the microorganism which produces it or thepurification conditions. Therefore, native gellan gum used in thepresent invention is not univocally defined based on any specificstructural formula (Sanderson, G. R., FOOD GELS, ed. Peter Harris,Elsevier Science Publishers LTD., England, 1990, p. 204), and may be anysubstance having properties equivalent to those of the native gellan gumwhich is produced by the aforementioned method using the microorganism(ATCC31461). Examples of commercially available native gellan gumproducts include “KELCOGEL LT 100, “KELCOGEL HT” and “KELCOGEL HM”manufactured by CP Kelco, and the like.

Xanthan gum is a fermented polysaccharide produced by the microorganismXanthomonasu campestris, which is an anionic polysaccharide in which aside chain composed of D-mannose, D-glucuronic acid and D-mannose islinked to the main chain backbone of β-1,4-D-glucan. D-mannose linked tothe main chain is acetylated at the C6 position, and the terminalD-mannose has pyruvic acid and acetal linked thereto. Xanthan gum iscommercially available. Specific examples of commercially availablexanthan gum include “SAN ACE(trademark)”, “SAN ACE(trademark) S”, “SANACE(trademark) E-S” and “SAN ACE(trademark) C” manufactured by San-EiGen F.F.I., Inc., and the like.

Tara gum is a polysaccharide having an average molecular weight of about200,000 to 300,000 derived from a leguminous plant of the genusCoulterae, in which β-D-mannose units are linked by β-1,4 linkages inthe main chain, and a side chain of α-D-galactose is linked by an α-1,6linkage to the main chain. The ratio of the mannose and the galactose isabout 3:1. An example of commercially available tara gum products is“VIS-TOP(trademark) D-2101 manufactured by San-Ei Gen F.F.I., Inc.

Locust bean gum is a neutral polysaccharide derived from a leguminousplant in which D-galactose is linked as a side chain by an α-1,6 linkageto the main chain backbone of β-1,4-D-mannan. The ratio of the mannoseand the galactose in locust bean gum is about 4:1. Purified locust beangum and unpurified locust bean gum are both applicable. Examples ofcommercially available locust bean gum products include“VIS-TOP(trademark) D-171 and “VIS-TOP(trademark) D-2050 manufactured bySan-Ei Gen F.F.I., Inc., and the like.

Tamarind seed gum contains a polysaccharide derived from seeds oftamarind as a major component. Examples of commercially availabletamarind seed gum products include “VIS-TOP(trademark) D-2032 and“VIS-TOP(trademark) D-2033 manufactured by San-Ei Gen F.F.I., Inc.

Mannan is a storage polysaccharide contained in tubers ofAmorphophalluskonjacK.Koch of the family Araceae. The ratio of D-glucoseand D-mannose in mannan is about 2:3, where D-glucose and D-mannose arelinked by β-1,4 linkages. An example of commercially available mannanproducts is “VIS-TOP(trademark) D-2131(D)” manufactured by San-Ei GenF.F.I., Inc.

The additive amount of at least one polysaccharide selected from thegroup consisting of guar gum, deacylated gellan gum, native gellan gum,xanthan gum, tara gum, locust bean gum, tamarind seed gum and mannan, tothe fatty tissue substitute is 0.1 to 5 wt %, preferably 0.3 to 2 wt %,for example.

When the dextrin (I) is used in combination with the polysaccharidessuch as a carrageenan et al., the fatty tissue substitute of the presentinvention can be obtained by preparing an aqueous solution containingthe dextrin (I) and the polysaccharide in the aforementionedpercentages, followed by solidification by cooling. For example, when acarrageenan is used, the aqueous solution can be prepared, but is notparticularly limited to, at 5 to 100° C., as the carrageenan isdissolved usually in water at the temperature, preferably by stirring.Also, the aqueous solution has the property of solidifying when it isallowed to stand at a temperature of 40° C. or less, preferably 25° C.or less, and more preferably 10° C. or less.

The aqueous solution containing the dextrin (I) and the polysaccharidecan be prepared by, but is not particularly limited to, the followingmethods:

(1) a method of dissolving in water a mixture of powder of thepolysaccharide and the dextrin (1) which is previously prepared,

(2) a method of adding the polysaccharide to an aqueous solution inwhich the dextrin (I) is dissolved, followed by stirring and mixing,

(3) a method of adding the dextrin (I) to an aqueous solution in whichthe polysaccharide is dissolved, followed by stirring and mixing, and

(4) a method of separately preparing an aqueous solution of the dextrin(I) and an aqueous solution of the polysaccharide before mixing theaqueous solutions.

Among the aforementioned methods, the method (1) is preferable. Themethod (1) can be used to prepare a smoother fatty tissue substitutehaving higher workability.

A thickening agent, a gelling agent, an emulsifying agents, an aromachemical, a sweetener, a colorant or the like can be added to the fattytissue substitute of the present invention as appropriate, as long asthe advantages of the present invention are not hindered.

The fatty tissue substitute of the present invention can be processedinto any various shapes in use. Specifically, the fatty tissuesubstitutes may be cut, sheared, minced or ground manually ormechanically (by a food cutter, a silent cutter, a mincer, etc., forexample) into any shape. When the fatty tissue substitute is minced intopieces, each piece preferably has a diameter of 0.5 to 10 mm, morepreferably about 3 to 5 mm, although not particularly limited to this.By using the fatty tissue substitute minced into pieces having such asize for preparation of, particularly, processed meat foods, such ascoarse-ground sausage, hamburg and the like, a fatty tissue-specificmouthfeel, juiciness and oils and fats enriched properties can beimparted to the processed meat foods.

When the fatty tissue substitute is sheared or minced using a machine,the fatty tissue substitute is preferably prepared using the dextrin (I)and a carrageenan. In this case, a processed product does not completelybecomes a paste, and includes solid pieces cut out from the fatty tissuesubstitute, whereby a mouthfeel specific to fatty tissue (fat), such aslard, beef fat or the like, can be imparted to processed meat foods,such as coarse-ground sausage, hamburg and the like.

The fatty tissue substitute thus prepared is in a solid state at roomtemperature (25° C.) like edible meat fatty tissue, and has the propertyof becoming semi-fluid or liquid (fluid) when heated, particularly at50° C. or more, as described above. In addition, when the fatty tissuesubstitute is cooled back to about room temperature (25° C.), the fattytissue substitute is solidified to a solid state again. Therefore, whenthe fatty tissue substitute of the present invention is blended as asubstitute for fatty tissue (fat), such as lard, beef fat or the like,to processed meat foods, juiciness (a feel of meat juice) similar tothat of fatty tissue, or fatty tissue-specific richness or firmness(mouthfeel), can be imparted to the processed meat foods.

Also, the fatty tissue substitute of the present invention can beprepared at temperature which is room temperature or less, and can beeasily handled at the temperature. This is a significant advantage whenthe fatty tissue substitute of the present invention is used as amaterial for processed meat foods which are produced and managed at lowtemperature. Specifically, there is often no heating equipment in anprocessing area where processed meat products, such as ham, sausage andthe like, are produced and managed at a temperature of as low as 10° C.or less (temperature of the product) before a heat treatment. The fattytissue substitute of the present invention can be produced using theexisting equipment without newly introducing heating equipment to theprocessing area, and therefore, can be directly used as a material forproducing the processed meat foods.

(II-2) Processed Foods Prepared Using Fatty Tissue Substitute

The present invention is directed to processed foods in which the wholeor a part of the fatty tissue of edible meat which is originally blendedthereto is replaced with the fatty tissue substitute.

Specifically, examples of the processed foods include processed meatfoods, such as sausage, ham, bacon, salami, meatloaf, hamburg, hamburgerpatty, menchi katsu, croquette, meatball, tsukune, dumpling, shaomai andsteamed meat bun. Among them, a preferred processed meat food is sausagefor which importance is put on the presence (mouthfeel) and juiciness offatty tissue, particularly coarse-ground sausage. Here, coarse-groundsausage to which the present invention is directed generally refers tosausage which includes fatty tissue solids of edible meat. The type ofmeat for the sausage and its production method are not particularlylimited.

The processed foods of the present invention can be prepared usinggenerally used material and method, except that the aforementioned fattytissue substitute is used in place of fatty tissue. For example,hamburg, meatball and the like can be prepared by a method of mincingthe fatty tissue substitute of the present invention which is previouslyprepared, in a manner similar to that of ground meat, before mixing itwith other materials. Also, sausage can be prepared by a method ofadding the fatty tissue substitute of the present invention in place ofthe whole or a part of fatty tissue, such as lard or the like, when thefatty tissue is added. Moreover, ham can be prepared by, for example, amethod of dissolving the fatty tissue substitute of the presentinvention in a pickle solution and injecting the resultant solution intoa material meat.

Moreover, coarse-ground sausage can be prepared using a generally usedmaterial and method, except that the fatty tissue substitute is used inplace of fatty tissue. For example, coarse-ground sausage can beprepared by, but is not particularly limited to, the following method:

(1) initially, curing agents, such as common salt, sodium nitrite,sodium ascorbate, polymeric phosphate and the like, are added to andmixed with meat and the fatty tissue substitute of the presentinvention, and the mixture is allowed to stand in a refrigeratorovernight, and

(2) thereafter, seasonings, such as ice-cold water, sodium casein,sugar, potassium sorbate, a flavoring and the like, are added to themixture, followed by mixing. The resultant mixture is stuffed into asausage casing, followed by a heat treatment.

Examples of meat used include, but are not particularly limited to, anyedible meats, such as beef, pork, chicken, duck meat, sheep meat, horsemeat and the like. Typically, beef or pork is used.

As described above, by using the fatty tissue substitute of the presentinvention in place of fatty tissue generally used (the whole or a partof fat tissue), depending on the type of a processed meat product, aprocessed food including the fatty tissue substitute of the presentinvention in place of fatty tissue can be prepared.

The percentage of the fatty tissue substitute in the processed food ofthe present invention can be adjusted as appropriate, depending on thetype of the processed food and the amount of fatty tissue which isoriginally blended thereto. The percentage of the fatty tissuesubstitute per processed food (100 wt %) is preferably 1 to 50 wt %,more preferably 5 to 20 wt %, for example. Likewise, for coarse-groundsausage, the percentage of the fatty tissue substitute per coarse-groundsausage (100 wt %) is preferably 1 to 50 wt %, more preferably 5 to 20wt %, for example.

By using the fatty tissue substitute of the present invention in theaforementioned percentages, juiciness and richness (fattiness) specificto processed meat foods can be imparted to processed meat foods, such ascoarse-ground sausage and the like. Also, as the fatty tissue substituteof the present invention basically includes the dextrin, or the dextrin(I) and a carrageenan which is described above, as a major ingredient,processed meat foods which contain the fatty tissue substitute of thepresent invention in place of fatty tissue, have the aforementionedjuiciness and richness (fattiness) specific to processed meat foods, buthave a low calorie value and a low fat content.

Note that a thickening agent, a gelling agent, an emulsifying agents, anaroma chemical, a sweetener, colorant or the like can be added to thefatty tissue substitute of the present invention as appropriate, as longas the advantages of the present invention are not hindered.

(II-3) Emulsion-Like Foods

Emulsion-like foods to which the present invention is directed arenon-emulsion processed foods which are prepared using the dextrindescribed in (I) above, and which do not contain oils and fats, but havean appearance, a mouthfeel and a feel in use which are similar to thoseof emulsion foods which are prepared by emulsifying oils and fats.

Note that the aforementioned emulsion foods include dressings,mayonnaises, sauces, pastry creams, spreads (butters, margarines, fatspreads, butter creams) and cheeses. Also, the aforementioned feel inuse includes a feel of a spread or the like which is felt when you pickit up with a knife, and a feel of the spread which is felt when youspread it on bread or the like (feel-in-spreading).

Note that the aforementioned dressings, mayonnaises, pastry creams,butters, margarines and fat spreads include those defined in theJapanese Agricultural Standards Association (JAS) shown in Table 1.

TABLE 1 Definition Dressing The following products are defined asdressing: 1. oil-in-water type semi-solid or liquid emulsion seasoningssugars, or separated liquid seasonings prepared by adding common salt,spices and the like to edible vegetable oils and fats (excludingflavoring edible oils, the same is true in the description whichfollows) and vinegar or citrus fruit juice (these are referred tohereinafter as “essential materials”), which are mainly used for salad.2. seasonings described in (1) above that additionally contain smallpieces of pickles. Semi-solid dressing Dressing having a viscosity of 30Pa · s or more. Emulsion liquid Dressing that is emulsion liquid and hasa viscosity of less dressing than 30 Pa · s. Salad creamy Semi-soliddressing which contains egg yolk and starch or a dressing thickener, anddoes not contain materials other than the essential materials, egg yolk,egg white, starches, protein hydrolysates, common salt, sugars, spices,emulsifiers, thickeners, seasonings (amino acids, etc.), acidulants andcolorants. Mayonnaise Semi-solid dressing which contains egg yolk orwhole egg, and does not contain materials other than the essentialmaterials, egg yolk, egg white, protein hydrolysates, common salt,sugars, spices, seasonings (amino acids, etc.) and acidulants. Pastrycream Edible paste product sterilized by heating, which contains, asmajor ingredients, wheat flour, starches, nuts or their processedproducts, cocoa, chocolate, coffee, fruit flesh, fruit juice, rootvegetables, beans, and vegetables, and additionally contains sugar, oilsand fats, powdered milk, egg and the like, and is stuffed into orapplied onto bread or confectionery. Butter Product which is prepared bychurning milk fat components of cream separated from milk into anaggregation, and contains no oils and fats (vegetable oils and fats,etc.) other than milk fats Margarine Plastic or fluid product that isprepared by adding water or the like to edible oils and fats (containingno milk fat, or not containing milk fat as a major ingredient, the sameis true in the description that follows), followed by emulsification,with or without kneading while rapidly cooling, and has a content ofoils and fats (percentage by weight of the edible oils and fats in theproduct) of 80% or more. Fat spread The following products that have acontent of oils and fats of less than 80%: 1. plastic or fluid productthat is prepared by adding water or the like to edible oils and fats,followed by emulsification, with or without kneading while rapidlycooling. 2. plastic product that is prepared by adding water or the liketo edible oils and fats, followed by emulsification, adding a flavoringmaterial, such as fruit, a processed product of fruit, chocolate, nutpaste or the like, and kneading while rapidly cooling, where thepercentage of the flavoring material in the overall materials is lowerthan the oils and fats content.

Also, the aforementioned cheeses include natural cheeses (non-matured(fresh) cheeses, matured cheeses), processed cheeses and cheese spreads.Non-matured cheeses are natural cheeses which are generally producedwithout a maturing step. Examples of non-matured cheeses include creams(generally: 33 wt %), mozzarellas (generally: 44 wt %) and the like(note that a value in the parentheses indicates a standard milk fatcontent, the same is true in the description which follows). Maturedcheeses are natural cheeses which are generally produced via a maturingstep. Examples of matured cheeses include Cheddar (generally: 33.8 wt%), Gouda (generally: 29 wt %), Edam (generally: 25 wt %), Emmental(generally: 33.6 wt %), Camembert (generally: 24.7 wt %) and the like.

The amount of the dextrin (I) blended to the emulsion-like food of thepresent invention is generally 5 to 30 wt %, preferably 8 to 20 wt %,and more preferably 10 to 16 wt %, for example.

In contrast to this, when a dextrin having a blue value of less than 0.4is used in place of the dextrin (I), cloudiness and oils and fatsenriched properties specific to emulsion foods cannot be obtained,resulting in a watery emulsion-like food. Also, when a dextrin having ablue value of more than 1.2 is used in place of the dextrin (I), theresultant emulsion-like food has grittiness or strong starch-derivedflavor, resulting in poor flavor. Also, when a dextrin having a gelstrength of less than 4 N/cm² is used in place of the dextrin (I), alarge amount of the dextrin is required to prepare an emulsion-likefood, likely leading to a gritty mouthfeel, or an influence on a feel inuse. Also, when a dextrin having a viscosity significantly exceeding 100mPa·s is used, the prepared emulsion-like food may have a reducedmouthfeel or smoothness in use, and may have unpleasant stickiness.Moreover, when a dextrin having a viscosity significantly exceeding lessthan 20 mPa·s is used, it may be difficult to obtain robustness and oilsand fats enriched properties specific to emulsion foods.

The emulsion-like food of the present invention is preferably preparedusing, in addition to the dextrin (I), at least one polysaccharideselected from xanthan gum, guar gum, locust bean gum, tara gum, tamarindseed gum, bacterial cellulose and native gellan gum. More specifically,the emulsion-like food of the present invention can be obtained bypreparing an aqueous solution containing the dextrin (I) and at leastone of the aforementioned polysaccharides, followed by cooling. Apreferable polysaccharide is xanthan gum.

In the present invention, among the aforementioned polysaccharides, itis preferable to use xanthan gum having an acetyl group content of 0 to1%. If the xanthan gum is used, then particularly when an emulsion-likefood similar to an acidic emulsion food, such as mayonnaise, dressing orthe like, is prepared, syneresis with time or a change in viscosity withtime is suppressed in the emulsion-like food, resulting in highstability during preservation, as compared to when xanthan gum having anacetyl group content of about 2 to 6% is used. The xanthan gum iscommercially available. Examples of commercially available xanthan guminclude “SAN ACE(trademark) NXG-C” and “SAN ACE(trademark) NXG-S”manufactured by San-Ei Gen F.F.I., Inc., and the like.

As used herein, the term “bacterial cellulose” refers to considerablyfine fibrous cellulose which is isolated and recovered from acetic acidbacteria which are industrially cultured with aeration while beingstirred. For example, the bacterial cellulose can be produced bycarrying out culturing using a method described in Japanese Laid-OpenPatent Publication No. S61-212295, Japanese Laid-Open Patent PublicationNo. H03-157402, or Japanese Laid-Open Patent Publication No. H09-121787,and appropriately purifying the resultant bacterial cellulose asrequired. Examples of commercially available bacterial celluloseproducts include “SAN ARTIST(trademark) PX” and “SAN ARTIST(trademark)PG” manufactured by San-Ei Gen F.F.I., Inc., and the like.

The percentages of the dextrin (I) and the aforementioned polysaccharideused in preparation of the emulsion-like food of the present inventioncan be adjusted as appropriate, depending on the type of anemulsion-like food to be prepared. Specifically, the percentage of thedextrin (I) in the emulsion-like food (100 wt %) is 5 to 30 wt %,preferably 10 to 20 wt %, for example, and the percentage of the totalamount of polysaccharide(s) is 0.01 to 0.5 wt %, preferably 0.05 to 0.2wt %, for example, although the present invention is not limited tothis. Also, the percentage of water contained in the emulsion-like food(100 wt %) is 40 to 90 wt %, more preferably 60 to 80 wt %, for example.

The emulsion-like food of the present invention may basically containthe dextrin (I) and water, preferably the dextrin (I), at least one ofthe aforementioned polysaccharides and water, and its production methodis not particularly limited. Typically, the emulsion-like food of thepresent invention can be prepared by dissolving, in water, the dextrin(I) and another food product material(s) required for preparation of theemulsion-like food, or the dextrin (I), at least one of theaforementioned polysaccharides and another food product material(s)required for preparation of the emulsion-like food, followed by cooling.An aqueous solution containing the dextrin (I) and the aforementionedpolysaccharide can be prepared by, but is not particularly limited to,any of the following methods (1) to (4):

(1) a method of dissolving in water a mixture of powder of thepolysaccharide and the dextrin (I) which is previously prepared,

(2) a method of adding the polysaccharide to an aqueous solution inwhich the dextrin (I) is dissolved, followed by stirring and mixing,

(3) a method of adding the dextrin (I) to an aqueous solution in whichthe polysaccharide is dissolved, followed by stirring and mixing, and

(4) a method of separately preparing an aqueous solution of the dextrin(I) and an aqueous solution of the polysaccharide before mixing theaqueous solutions.

Among the aforementioned methods, the method (1) is preferable. Bycooling an aqueous solution prepared by these methods in a refrigerator(e.g., about 5° C.), an emulsion-like food which does not contain oilsand fats, but has an oil- and fat-specific smooth and robust mouthfeeland moreover emulsion-specific cloudiness and surface glossiness, can beobtained without homogenization (emulsification).

Note that, as water used in preparation of the aqueous solution, variouskinds of water can be used, including tap water, distilled water,ion-exchanged water (pure water), mineral water containing minerals andthe like.

The emulsion-like food of the present invention may further contain atleast one selected from the group consisting of gum ghatti and gumarabic, in addition to the aforementioned dextrin (I) andpolysaccharides. By using gum ghatti and/or gum arabic, fluidity can beimparted to the emulsion-like food, whereby the gelation of theemulsion-like food can be suppressed, and as a result, it is possible toprepare liquid, semi-liquid (paste-like or cream-like) and solidemulsion-like foods which also have sufficient smoothness andcreaminess.

Gum ghatti is a gum substance which contains as a major component apolysaccharide which is obtained by dying secretory fluid from a trunkof Anogeissus Latifolia WALL., and is generally used as a food thickener(food additive). Generally, gum ghatti is a water-soluble gum substancewhich is dissolved up to about 30 wt % at room temperature or by heatingat a temperature higher than room temperature. Gum ghatti iscommercially available. An example of commercially available gum ghattiis “GHATTIFOLIA SD” manufactured by San-Ei Gen F.F.I., Inc.

Gum arabic is a water-soluble heteropolysaccharide which is contained intree sap of a plant of the genus Acacia in the family Fabaceae. Althoughthe molecular structure of gum arabic has not been clarified, it isknown that gum arabic contains galactose, arabinose, rhamnose andglucuronic acid as constituent sugars, and a small amount of proteins.Also, it has been reported that the average molecular weight is 200,000to 580,000. Examples of gum arabic used in the field of the foodindustry include, but are not particularly limited to, those derivedfrom Acacia senegal and Acacia seyal. An example of commerciallyavailable gum arabic product is “GUMARABIC SD” manufactured by San-EiGen F.F.I., Inc., for example.

The amount of gum ghatti and/or gum arabic blended to the emulsion-likefood of the present invention can be adjusted as appropriate, dependingon the type of an emulsion-like food to be prepared or a material usedin combination therewith. Generally, the total amount of gum ghatti andgum arabic per emulsion-like food (100 wt %) is 0.05 to 5 wt %, morepreferably 0.1 to 1 wt %.

In the emulsion-like food of the present invention, crystallization ofthe dextrin (I) which may occur during long-term preservation can besignificantly suppressed by further using a surfactant. As a result, asmooth mouthfeel and a feel in use can be maintained for a long periodof time. Here, examples of the surfactant include, but are not limitedto, those which are used as ordinary food emulsifying agents, such asmonoglycerides of organic acids (e.g., citric acid, succinic acid,lactic acid, etc.), polyglycerides of organic acids, glycerol esters offatty acids, polyglycerol esters of fatty acids, sucrose esters of fattyacids, sorbitan esters of fatty acids, propylene glycol esters of fattyacids, lecithin and the like. The surfactant is preferably at least oneselected from the group consisting of glycerol esters of fatty acids,monoglyceride citrates and monoglyceride succinates, more preferably atleast one selected from the group consisting of monoglyceride citratesand monoglyceride succinates. Also, the total additive amount of thesurfactant per emulsion-like food (100 wt %) is preferably 0.01 to 0.5wt %, more preferably 0.05 to 0.2 wt %, for example.

Moreover, a thickening agent, a gelling agent, an emulsifying agent, anaroma chemical, a sweetener, a colorant or the like can be added to theemulsion-like food of the present invention as appropriate, as long asthe advantages of the present invention are not hindered.

Emulsion-like foods to which the present invention is directed includefood products which do not contain oils and fats and are preparedwithout necessarily requiring homogenization or the like. Theemulsion-like foods have an appearance (emulsion-specific cloudiness andsurface glossiness), a mouthfeel (smoothness and robustness of oils andfats) and a feel in use which are similar to those of emulsion foodswhich are prepared by emulsifying oils and fats (mayonnaises, dressings,sauces, pastry creams, spreads (butters, margarines, fat spreads, buttercreams, etc.), etc.). Also, the emulsion-like foods do not contain oilsand fats, and therefore have a low calorie value. Moreover, theemulsion-like foods of the present invention have good stability even ina low-pH region of, for example, pH 4 to 2.8.

Oil- and fat-free emulsion-like foods to which the present invention isdirected include “mayonnaise-like seasonings” having an appearance, amouthfeel and a feel in use similar to those of mayonnaise, and“dressing-like seasonings” having an appearance, a mouthfeel and a feelin use similar to those of emulsified dressing. The “mayonnaise-likeseasonings” and “dressing-like seasonings” can be prepared by thefollowing method.

(1) Initially, the dextrin (1), and optionally, at least onepolysaccharide selected from xanthan gum, guar gum, locust bean gum,tara gum, tamarind seed gum, bacterial cellulose and native gellan gum,sugar, gum ghatti and/or gum arabic, and an emulsifying agent are addedto water as appropriate, and are then dissolved at 70 to 90° C. forabout 5 to 30 minutes while heating.

(2) Seasonings, such as vinegar, fruit juice, salt and the like, areadded to the resultant mixture as appropriate, and the mixture is pouredinto a container, which is then sealed while the temperature ismaintained (hot-fill packaging), followed by cooling in a refrigerator.

Also, the oil- and fat-free emulsion-like foods to which the presentinvention is directed include “margarine-like food products” having anappearance, a mouthfeel and a feel in use which are similar to those ofmargarines, such as margarine, fat spread and the like. The“margarine-like food products” can be prepared by the following method.

Initially, the dextrin (I), and optionally, at least one polysaccharideselected from xanthan gum, guar gum, locust bean gum, tara gum, tamarindseed gum, bacterial cellulose and native gellan gum, and common salt areadded to water as appropriate, and are then dissolved at 70 to 90° C.for about 5 to 30 minutes while heating, and water is then added so thatthe total amount becomes 100 wt %. Thereafter, the prepared aqueoussolution is poured into a container by hot-fill packaging, and is thencooled to room temperature, followed by cooling in a refrigerator (5°C.) for three days.

Also, the oil- and fat-free emulsion-like foods to which the presentinvention is directed include “pastry cream-like food products” havingan appearance, a mouthfeel and a feel in use which are similar to thoseof pastry cream. The “pastry cream-like food products” can be preparedby adding, to water, the dextrin (I), and optionally, at least onepolysaccharide selected from xanthan gum, guar gum, locust bean gum,tara gum, tamarind seed gum, bacterial cellulose and native gellan gum,gum ghatti and/or gum arabic, an emulsifying agent and the like, andthen adding, to the resultant mixture, components such as starch, wheatflour, carbon hydrate, a protein material and the like, followed bystirring while heating, to gelatinize and swell the wheat flour and thestarch.

Moreover, the oil- and fat-free emulsion-like foods to which the presentinvention is directed include “cheese-like foods” having an appearanceand a mouthfeel which are similar to those of cheese. The cheese-likefoods can be prepared by adding, to water, the dextrin (I), andoptionally, at least one polysaccharide selected from xanthan gum, guargum, locust bean gum, tara gum, tamarind seed gum, bacterial celluloseand native gellan gum, gum ghatti and/or gum arabic and the like,followed by dissolution and then cooling. Note that, when thecheese-like foods are prepared, at least one select from the groupconsisting of whey protein, methyl cellulose, curdlan and deacylatedgellan gum is preferably used in combination therewith. These can beadded in a manner similar to that of the aforementioned polysaccharides,in addition to the dextrin (I), to prepare the cheese-like foods.

Note that the technique of the emulsion-like foods provided by thepresent invention can be applied to compositions, such as cosmeticproducts and the like, in addition to food products. Specifically, byusing the dextrin (I), or preferably the dextrin (I) and at least onepolysaccharide selected from xanthan gum, guar gum, locust bean gum,tara gum, tamarind seed gum, bacterial cellulose and native gellan gum,it is possible to prepare compositions similar to emulsions, which haveoil- and fat-specific smoothness, and emulsion-specific cloudiness andsurface glossiness, without using oils and fats (or without necessarilyrequiring homogenization).

Specifically, for example, cosmetic products which do not contain oilsand fats, but have an appearance and a characteristic similar to thoseof emulsions, can be prepared by adding, to water, the dextrin (I), andoptionally, at least one polysaccharide selected from xanthan gum, guargum, locust bean gum, tara gum, tamarind seed gum, bacterial celluloseand native gellan gum, gum ghatti and/or gum arabic, an emulsifyingagent and the like, dissolving the mixture at 70 to 90° C. for 5 to 30minutes while heating, and adding other components, such as apreservative, a colorant and the like, to the mixture as appropriate,followed by deaeration, filtration, cooling and the like, and thenpouring the mixture into a container.

(II-4) Emulsion Foods

The present invention provides emulsion foods which are prepared usingthe dextrin described in (I) above. Emulsion foods to which the presentinvention is directed include food products which are prepared using amilk-derived material, such as, for example, desserts such as puddings(neutral puddings; acidic puddings such as fruit juice-containingpuddings, cheese-containing puddings and the like), almond jellies,Bavarian creams, pastry creams, custards, mousse and the like, yogurts,frozen desserts such as ice creams, ice milks, lacto-ices, iceconfectioneries and the like, whipped creams and milk chocolates; andfood products which are prepared using oils and fats, such as, forexample, mayonnaise-like seasonings, dressings, sauces, spreads(margarines, fat spreads, cheese spreads, butter creams, etc.) and thelike.

The dextrin (I) can replace oils and fats (including oil and fat derivedfrom milk) which are generally blended to the aforementioned variousemulsion foods. Therefore, by using the dextrin (I), the aforementionedvarious emulsion foods can be prepared using a smaller amount of oilsand fats (including oil and fat derived from milk) than a general blendamount. As a result, low-calorie and low-fat (low-oils and fats)emulsion foods can be provided. For example, low-calorie and low-fatemulsion foods to which the present invention is directed includemayonnaise-like emulsion seasonings or spreads (margarines, fat spreads,cheese spreads, butter creams, etc.), which contain a smaller amount ofoils and fats than that of ordinary mayonnaises or spreads defined bythe Japanese Agricultural Standards Association, but have an appearanceand a mouthfeel (smoothness, robustness, etc.) which are similar tothose of ordinary mayonnaises or spreads.

In contrast to this, when a dextrin having a blue value of less than 0.4is used in place of the dextrin (I), oils and fats enriched propertiesspecific to emulsion foods cannot be obtained, resulting in a wateryemulsion-like food. Also, when a dextrin having a blue value of morethan 1.2 is used in place of the dextrin (I), the emulsion-like food hasgrittiness or strong starch-derived flavor, resulting in poor flavor.Also, when a dextrin having a gel strength of less than 4 N/cm² is usedin place of the dextrin (I), a large amount of the dextrin is requiredto prepare an emulsion-like food, likely leading to gritty mouthfeel, oran influence on a feel in use. Also, when a dextrin having a viscositysignificantly exceeding 100 mPa·s is used, the prepared emulsion-likefood may have a reduced mouthfeel and smoothness in use, and may haveunpleasant stickiness. Moreover, when a dextrin having a viscositysignificantly falling below 20 mPa·s is used, it may be difficult toobtain robustness and oils and fats enriched properties specific toemulsion foods.

Also, by using the dextrin (I), it is possible to prepare emulsion foodswhich have a mouthfeel (richness, oils and fats enriched properties,body and a smooth mouthfeel) and a flavor (a milk-rich flavor, etc.)which are similar to those which are obtained when the content of oilsand fats (including oil and fat derived from milk) is increased, withoutincreasing the content of oils and fats (including oil and fat derivedfrom milk). In this regard, the present invention also provides a methodof preparing emulsion foods, particularly a method of enhancing amouthfeel, such as richness, oils and fats enriched properties, body orthe like, and a milk-rich flavor of the emulsion foods by using thedextrin (I).

(II-4-1) Emulsion Seasonings

Emulsion seasonings to which the present invention is directed includemayonnaises, dressings and sauces which contain oils and fats.Preferable emulsion seasonings are mayonnaises, dressings and sauceshaving a low oils and fats content (low-fat emulsion seasonings). Morepreferable emulsion seasonings are mayonnaise-like seasonings having alow content of oils and fats (low-fat mayonnaise-like seasonings), anddressings having a low content of oils and fats (low-fat dressings).

Whereas mayonnaise (Japanese Agricultural Standard) generally contains65 to 80 wt % of oils and fats, low-fat mayonnaise-like seasonings towhich the present invention is directed have an oils and fats content of50 wt % or less, preferably 40 wt % or less, and more preferably 15 wt %or less. Note that the lower limit of the oils and fats content is, forexample, but is not particularly limited to, 0.01 wt %. As describedabove, the low-fat mayonnaise-like seasonings of the present inventionhave a low content of oils and fats, but have an appearance (cloudinessand surface glossiness), a mouthfeel (including smoothness and meltingin the mouth), robustness (oils and fats enriched properties) and aviscosity which are similar to those of ordinary mayonnaises. This isachieved by using the dextrin described in (I) above.

As used herein, the term “viscosity” refers to a viscosity which ismeasured by one-minute measurement at 25° C. using a Brookfieldviscometer, where the frequency of rotation is 5 rpm. Under thiscondition, ordinary mayonnaises containing 65 to 80 wt % of oils andfats have a viscosity of 80,000 to 180,000 mPa·s, and the low-fatmayonnaise-like seasonings of the present invention can be prepared tohave a viscosity similar to this.

The percentage of the dextrin (I) used in formation of the low-fatmayonnaise-like seasonings of the present invention having theaforementioned characteristics, can be adjusted as appropriate generallywithin the range of 0.1 to 20 wt %, preferably within the range of 0.5to 10 wt %, and more preferably within the range of 1 to 8 wt %,depending on the oils and fats content of the low-fat mayonnaise-likeseasoning. A low-fat mayonnaise-like seasoning similar to ordinarymayonnaises can be prepared using a smaller amount of the dextrin (I) ifthe amount of oils and fats blended to the low-fat mayonnaise-likeseasoning is larger.

Likewise, although emulsified dressings, such as Thousand Islanddressing and the like, generally contain 30 to 50 wt % of oils and fats,low-fat dressings to which the present invention is directed have anoils and fats content of 25 wt % or less, preferably 20 wt % or less.Note that the lower limit of the oils and fats content is, for example,but is not particularly limited to, 0.01 wt %.

As described above, the low-fat dressings of the present invention havea low content of oils and fats, but have an appearance (cloudiness andsurface glossiness), a mouthfeel (including smoothness and melting inthe mouth), and robustness (oils and fats enriched properties) which aresimilar to dressings whose oils and fats content is not reduced. This isachieved by using the dextrin described in (I) above.

The percentage of the dextrin (I) used in preparation of the low-fatdressings of the present invention having the aforementionedcharacteristics, can be adjusted as appropriate generally within therange of 0.1 to 20 wt %, preferably within the range of 0.5 to 10 wt %,and more preferably within the range of 1 to 8 wt %, depending on theoils and fats content of the low-fat dressing.

On the other hand, even for emulsified dressings having an oils and fatscontent of 30 to 50 wt %, higher richness and a feel of high quality canbe imparted thereto by adding about 1 to 3 wt % of the dextrin (I).

Note that the low-fat emulsion seasonings of the present invention, suchas low-fat mayonnaise-like seasonings, low-fat dressings and the like,preferably contain the aforementioned additive amount of the dextrin(I). Preferably, as the oils and fats content of the low-fat emulsionseasoning is decreased, the additive amount of the dextrin (I) isincreased. Also, in this case, the low-fat emulsion seasonings of thepresent invention are prepared using, in addition to the dextrin (I), atleast one polysaccharide selected from xanthan gum, guar gum, locustbean gum, tara gum, tamarind seed gum, bacterial cellulose and nativegellan gum. More specifically, the low-fat emulsion seasonings of thepresent invention can be prepared by preparing an aqueous solutioncontaining the dextrin (I) and at least one of the aforementionedpolysaccharides and cooling the aqueous solution.

The additive amounts of these polysaccharides to the low-fat emulsionseasoning are not particularly limited, and can be adjusted asappropriate, depending on the content of dextrin (I) or oils and fats ofthe low-fat emulsion seasoning. As a preferred additive amount, thetotal amount of the polysaccharide(s) per low-fat emulsion seasoning is0.01 to 5 wt %, preferably 0.03 to 3 wt %, and more preferably 0.05 to1.5 wt %, for example.

An example of the polysaccharides is preferably xanthan gum.Particularly, it is preferable to use xanthan gum having an acetyl groupcontent of 0% to 1%. If this xanthan gum is used, then even when anemulsion seasoning having a pH of as low as 2.8 to 3.4 is prepared, itis possible to obtain a low-fat emulsion seasoning whose syneresis withtime and change in viscosity with time are suppressed, resulting in highstability of preservation, as compared to when xanthan gum having anacetyl group content of about 2 to 6% is used. Note that, as the xanthangum used here, the xanthan gum described in (II-3) above can besimilarly used.

Moreover, at least one of gum ghatti and gum arabic may be blended tothe low-fat emulsion seasonings of the present invention. By using gumghatti and/or gum arabic, fluidity can be imparted to the low-fatemulsion seasonings, whereby the gelation of the low-fat emulsionseasonings can be suppressed. As a result, it is possible to obtainliquid or semi-liquid (paste or cream) emulsion seasonings havingsufficient smoothness and creaminess. As the gum ghatti and gum arabicused here, the gum ghatti and gum arabic described in (II-3) above canbe similarly used.

The amount of gum ghatti and/or gum arabic blended to the low-fatemulsion seasoning of the present invention can be adjusted asappropriate, depending on a material used in preparation of the emulsionseasoning. Generally, the total amount of gum ghatti and gum arabic perlow-fat emulsion seasoning (100 wt %) is 0.05 to 5 wt %, more preferably0.1 to 1 wt %.

In the low-fat emulsion seasonings of the present invention,crystallization of the dextrin (I) which may occur during long-termpreservation can be significantly suppressed by further using anemulsifying agent. As a result, a smooth mouthfeel and a feel in use canbe maintained over a long period of time. Here, examples of theemulsifying agent include, but are not particularly limited to, anyordinary edible emulsifying agents, such as monoglycerides of organicacids (e.g., citric acid, succinic acid, lactic acid, etc.),polyglycerides of organic acids, glycerol esters of fatty acids,polyglycerol esters of fatty acids, sucrose esters of fatty acids,sorbitan esters of fatty acids, propylene glycol esters of fatty acids,lecithin and the like. The emulsifying agent is preferably at least oneselected from the group consisting of glycerol esters of fatty acids,monoglycerides of citric acid and monoglycerides of succinic acid, morepreferably at least one selected from the group consisting ofmonoglycerides of citric acid and monoglycerides of succinic acid. Also,the total additive amount of the emulsifying agent per low-fat emulsionseasoning (100 wt %) is preferably 0.01 to 0.5 wt %, more preferably0.05 to 0.2 wt %, for example.

Moreover, a thickening agent, a gelling agent, an aroma chemical, asweetener, a colorant or the like can be added to the emulsionseasonings of the present invention as appropriate, as long as theadvantages of the present invention are not hindered.

As described above, the low-fat mayonnaise-like seasonings to which thepresent invention is directed have an appearance, a mouthfeel, richness(oils and fats enriched properties) and a viscosity which are similar tothose of ordinary mayonnaises, and in addition, shape retentivity whichis the same as or higher than that of ordinary mayonnaises. Therefore,the low-fat mayonnaise-like seasonings of the present invention canmaintain their shapes for a long time when they are extruded bysqueezing a container (shape retentivity, the ability to be shaped).

The low-fat mayonnaise-like seasonings of the present invention can beprepared by, but is not limited to, the following method:

The dextrin (I) and sugar, and optionally a polysaccharide, are added towater, and the mixture is stirred, followed by cooling to 25° C.Thereafter, egg yolk is mixed with the mixture, and common salt, sodiumL-glutamate and brewed vinegar are added and mixed thereto. Vegetableoils and fats are added little by little while stirring, followed byemulsification using a colloid mill.

Likewise, the low-fat dressings to which the present invention isdirected have a reduced oils and fats content, but have an appearance, amouthfeel and richness (oils and fats enriched properties) which arecomparable to those of dressing whose oils and fats content is notreduced. The low-fat dressings of the present invention can be preparedusing, but is not limited to, a method similar to that of theaforementioned low-fat mayonnaise-like seasonings.

(II-4-2) Spreads

Generally, butter, which is a type of spread, contains 80 wt % or moreof milk fat, and margarine (Japanese Agricultural Standard), which isalso a type of spread, contains 80 wt % or more of oils and fats.Spreads to which the present invention is directed are low-fat spreadswhich preferably have a lower content of oils and fats (including oiland fat derived from milk) than those of these spreads (butter andmargarine), specifically, 60 wt % or less, preferably 40 wt % or less,and more preferably 20 wt % or less. Note that the lower limit of thecontent of oils and fats (including oil and fat derived from milk) is,for example, but is not particularly limited to, 10 wt %. Similarly tothe foregoing, the low-fat spreads of the present invention contain alower content of oils and fats (including oil and fat derived from milk)than those of ordinary spreads (butter and margarine), but have anappearance (cloudiness and surface glossiness), a mouthfeel (includingsmoothness and melting in the mouth) and richness (oils and fatsenriched properties) which are similar to those of ordinary butters ormargarines. This is achieved by using the dextrin described in (I)above.

The percentage of the dextrin (I) used in preparation of the low-fatspreads can be adjusted as appropriate generally within the range of 5to 30 wt %, depending on the content of oils and fats (including oil andfat derived from milk) of the low-fat spread. A spread similar toordinary butters or margarines can be prepared using a smaller amount ofthe dextrin (I) if the amount of oils and fats (including oil and fatderived from milk) blended to the low-fat spread is larger.

On the other hand, as the amount of oils and fats (including oil and fatderived from milk) blended to the low-fat spread is decreased, it ispreferable to increase the blend amount of the dextrin (I). Also, inthis case, in addition to the dextrin (I), at least one polysaccharideselected from xanthan gum, guar gum, locust bean gum, tara gum, tamarindseed gum, bacterial cellulose, gum ghatti and native gellan gum may beblended. As the polysaccharide, at least one selected from the groupconsisting of xanthan gum, guar gum, gum ghatti and locust bean gum ispreferable, particularly preferably xanthan gum. As the polysaccharideused here, the polysaccharides described in (II-3) above can besimilarly used.

The percentages of the dextrin (I) and the polysaccharide(s) used inpreparation of the low-fat spreads of the present invention can beadjusted as appropriate, depending on the type of a low-fat spread to beprepared. Specifically, the percentage of the dextrin (I) per low-fatspread (100 wt %) is, for example, but is not limited to, 5 to 30 wt %,preferably 10 to 20 wt %. The percentage of the total amountpolysaccharide(s) is, for example, but is not limited to, 0.01 to 5 wt%, preferably 0.05 to 2 wt %.

In the low-fat spreads of the present invention, crystallization of thedextrin (I) which may occur during long-term preservation can besignificantly suppressed by further using an emulsifying agent. As aresult, a smooth mouthfeel and a feel in use can be maintained for along period of time. Here, examples of the emulsifying agent include,but are not particularly limited to, any ordinary edible emulsifyingagents, such as monoglycerides of organic acids (e.g., citric acid,succinic acid, lactic acid, etc.), polyglycerides of organic acids,glycerol esters of fatty acids, polyglycerol esters of fatty acids,sucrose esters of fatty acids, sorbitan esters of fatty acids, propyleneglycol esters of fatty acids, lecithin and the like. The emulsifyingagent is preferably at least one selected from the group consisting ofglycerol esters of fatty acids, monoglycerides of citric acid andmonoglycerides of succinic acid, more preferably at least one selectedfrom the group consisting of monoglycerides of citric acid andmonoglycerides of succinic acid. Also, the total additive amount of theemulsifying agent per low-fat spread (100 wt %) is preferably 0.01 to0.5 wt %, more preferably 0.05 to 0.2 wt %, for example.

Moreover, a thickening agent, a gelling agent, an aroma chemical, asweetener, a colorant or the like can be added to the low-fat spreads ofthe present invention as appropriate, as long as the advantages of thepresent invention are not hindered.

The low-fat spreads of the present invention can be prepared by, forexample, but is not limited to, the following method:

An aqueous solution in which the dextrin (I), a polysaccharide, commonsalt and a colorant are added and dissolved with stirring, is added tovegetable oils and fats in which an emulsifying agent and lecithin aredissolved, followed by mixing by stirring. The mixture is emulsifiedusing a homomixer, followed by mixing while cooling. Thus, the low-fatspread is obtained. Also, a low-fat spread of the present invention canbe prepared by mixing an oil- and fat-free spread which is obtained bycooling an aqueous solution in which the dextrin (I), a polysaccharide,common salt and colorant are added and dissolved with stirring, with anordinary margarine.

The low-fat spreads thus obtained may be directly provided as emulsionfoods (spread products). In addition, if the low-fat spreads are used asmaterials for production of confectioneries and breads, it is possibleto provide low-fat and low-calorie confectioneries and breads.

(II-4-3) Desserts

Desserts to which the present invention is directed include dessertswhich are usually prepared using a milk-derived material or vegetableoils and fats, such as puddings (neutral puddings; acidic puddings suchas fruit juice-containing puddings, cheese-containing puddings and thelike), almond jellies, Bavarian creams, pastry creams, custards, moussesand the like.

The desserts, even when the content of oils and fats (including oil andfat derived from milk, dairy products such as dairy cream or cheese, andrefined coconut oil) is reduced, have a dairy product-specific flavor,and also fattiness, richness, body and a smooth mouthfeel which areprovided by oils and fats (including oil and fat derived from milk).This is achieved by using the dextrin described in (I). Also, by usingthe dextrin (I) in preparation of these desserts, oils and fats enrichedproperties, richness and body can be enhanced as if the amount of oilsand fats (including oil and fat derived from milk) were increased,without increasing such an amount, and a smoother mouthfeel can beimparted, and a milk-rich mouthfeel can also be imparted. Moreover,syneresis which significantly occurs when the milk fat content isreduced can be suppressed by using the dextrin (I), whereby dessertshaving stable physical properties can be prepared. In this regard, whenthe aforementioned desserts are prepared, the present invention alsoprovides a method for preventing syneresis in the desserts using thedextrin (I). Also, by using the dextrin (I) in desserts such as pastrycream and the like, appropriate shape retentivity can be imparted to thedesserts.

In contrast to this, when a dextrin having a blue value of less than 0.4is used in place of the dextrin (I), sufficient oils and fats enrichedproperties and richness cannot be obtained. Also, when a dextrin havinga blue value of more than 1.2 is used in place of the dextrin (I), aresultant product has significant grittiness and powderiness and strongstarch-derived flavor, resulting in a reduction in flavor. Also, when adextrin having a gel strength of less than 4 N/cm² is used in place ofthe dextrin (I), sufficient oils and fats enriched properties andrichness may not be imparted. Also, when a dextrin having a viscosity ofhigher than 100 mPa·s is used, the dessert may have significantgrittiness and powderiness. Also, when a dextrin having a viscosity oflower than 20 mPa·s is used, sufficient oils and fats enrichedproperties and richness may not be obtained.

The percentage of the dextrin (I) used in formation of the desserts ofthe present invention can be adjusted as appropriate, depending on thetype of the dessert, a required mouthfeel or the like. The percentage ofthe dextrin (I) is generally 0.1 to 20 wt %, preferably 0.5 to 10 wt %,for example. As the additive amount of the dextrin (I) increases, theeffect of imparting oils and fats enriched properties and richness alsoincreases. Typically, as low as 0.1 to 5 wt % of the dextrin (I) canattain desired oils and fats enriched properties, richness and body.Thus, even when the content of oils and fats (including oil and fatderived from milk) is reduced by 1 wt % or further about 5 wt %, it ispossible to prepare desserts having oils and fats enriched propertiesand richness comparable to those which are obtained when the content ofoils and fats (including oil and fat derived from milk) is not reduced.Also, in addition to the case where the content of oils and fats(including oil and fat derived from milk) is reduced, by adding thedextrin (I), the oils and fats enriched properties, richness and body ofdesserts can be enhanced without increasing the content of oils and fats(including oil and fat derived from milk), and moreover, desserts havinga smooth mouthfeel and a feel of high quality can be prepared.

Moreover, in addition to the dextrin (I), polysaccharide thickeners,gelling agents or milk proteins described below can be blended to thedesserts of the present invention.

Examples of the polysaccharide thickeners and the gelling agents includeagar, alginic acids (alginic acid, alginate), carrageenans, xanthan gum,bacterial cellulose, native gellan gum, deacylated gellan gum,macrophomopsis gum, curdlan, pullulan, galactomannans (guar gum, locustbean gum, tara gum, cassia gum, etc.), tamarind seed gum, psyllium seedgum, glucomannan, gum tragacanth, gum karaya, gum arabic, gum ghatti,pectin, water-soluble hemicellulose, soybean polysaccharides, cellulosederivatives such as methyl cellulose (MC), hydroxypropyl cellulose(HPC), hydroxypropyl methyl cellulose (HPMC), carboxymethyl cellulose(CMC) sodium, hydroxyethyl cellulose (HEC) and the like,processed/chemically-modified starch, unprocessed starch (raw starch),gelatin and the like. The total additive amount of the polysaccharidethickener or gelling agent per dessert (100 wt %) is generally 0.01 to 5wt %, preferably 0.05 to 3 wt %, and more preferably 0.1 to 1 wt %.

Examples of the milk proteins include whey and/or casein. The additiveamount of the milk protein per dessert (100 wt %) is generally 0.1 to 5wt %, preferably 0.3 to 3 wt %, and more preferably 0.5 to 2 wt %.

The desserts of the present invention can be prepared by a generallyemployed technique, except for blending of the dextrin (I) andoptionally the aforementioned polysaccharide thickeners, gelling agentsand milk proteins. In general, a pudding is prepared by adding, towater, a milk component (whole condensed milk, skimmed condensed milk,whole powdered milk, skimmed powdered milk (skim milk powder), etc.),oils and fats and the dextrin (I), and optionally, egg, protein and agelling agent, and dissolving them while heating, followed by cooling(unbaked pudding) or baking in an oven (baked pudding). Note that thedextrin (I) is preferably added, for example, in a step in which themilk component and the like are added to water or in a step in which thegelling agent is added to water.

Also, almond jellies, Bavarian creams, mousses and the like can besimilarly prepared by adding the dextrin (I) in a step in which a milkcomponent, a gelling agent or the like is added. Also, pastry creams andcustards can be prepared by, for example, but is not particularlylimited to, the following method. A mixture of water, a milk component(whole condensed milk, skimmed condensed milk, whole powdered milk,skimmed powdered milk, etc.), oils and fats and the dextrin (I), andoptionally, egg, protein, a gelling agent, starch and the like, issubjected to homogenization with stirring at 8,000 rpm for 5 minutes.The mixture is dissolved with stirring while heating at 90° C. for 10minutes, and is then adjusted with water so that the total amountbecomes 100%. The solution was poured into a container, followed bycooling.

(II-4-4) Yogurts

Typically, yogurt contains 3 to 5 wt % of milk fat. Yogurt having a milkfat content of 0.5 wt % or more and less than 3 wt % is generally called“low-fat yogurt,” and yogurt having a milk fat content of less than 0.5wt % are generally called “fat-free yogurt.” However, when the milk fatcontent is less than 3 wt %, particularly 1.5 wt % or less, and moreover0.5 wt % or less, i.e., milk fat is decreased, a yogurt-specific smoothmouthfeel is impaired, and also richness is lost, resulting in waterytaste or flavor. In addition, the reduction in the milk fat contentcauses significant syneresis. In this regard, when the aforementionedyogurt is prepared, the present invention provides a method forpreventing syneresis in the yogurt using the dextrin (I).

In contrast to this, by using the dextrin described in (I) above,yogurts of the present invention have a yogurt-specific flavor, andrichness and a smooth mouthfeel even when the milk fat content (milk,dairy cream, etc.) is reduced to less than 3 wt % (low-fat yogurt) or0.5 wt % or less (fat-free yogurt). Also, by using the dextrin (I) inpreparation of yogurts, it is possible to obtain yogurts which haveenhanced richness and body and a milk-rich high-quality flavor and asmooth mouthfeel which are similar to those which are obtained when milkfat is increased, without increasing milk fat. Moreover, syneresis whichsignificantly occurs when the milk fat content is reduced can besuppressed by using the dextrin (I), whereby yogurt having stablephysical properties can be provided.

On the other hand, when a dextrin having a blue value of less than 0.4is used in place of the dextrin (I), sufficient oils and fats enrichedproperties and richness cannot be obtained. In this case, if the oilsand fats content of yogurt is reduced, the yogurt has a waterymouthfeel. Also, when a dextrin having a blue value of more than 1.2 isused in place of the dextrin (I), a resultant product has significantgrittiness and powderiness and strong starch-derived flavor, resultingin a reduction in flavor. Also, when a dextrin having a gel strength ofless than 4 N/cm² is used, sufficient oils and fats enriched propertiesand richness may not be imparted. Also, when a dextrin having aviscosity of higher than 100 mPa·s is used, a resultant product may havesignificant grittiness and powderiness. Also, when a dextrin having aviscosity of lower than 20 mPa·s is used, sufficient oils and fatsenriched properties and richness may not be obtained.

The percentage of the dextrin (I) used in formation of the yogurts ofthe present invention can be adjusted as appropriate, depending on arequired mouthfeel and richness. The percentage of the dextrin (I) isgenerally 0.05 to 10 wt %, preferably 0.1 to 8 wt %, and more preferably0.1 to 5 wt %, for example. When the additive amount of the dextrin (I)is less than 0.05 wt %, the effect of imparting richness may not besufficiently exhibited. When the additive amount is larger than 10 wt %,a resultant product may have an extremely heavy mouthfeel. Note that, ifthe dextrin (I) is added in an amount corresponding to 0.3 to 1.5 wt %,preferably 0.5 to 1 wt % when yogurt is prepared, then even when themilk fat content is reduced by 1 wt %, oils and fats enrichedproperties, richness and a smooth mouthfeel substantially the same asthose which are obtained when the milk fat content is not reduced, canbe obtained. In other words, the blending of 0.3 to 1.5 wt %, preferably0.5 to 1 wt %, of the dextrin (I) can replace the blending of 1 wt % ofmilk fat.

In the present invention, at least one polysaccharide selected from thegroup consisting of gum ghatti, gum arabic, tara gum, tamarind seed gumand guar gum is preferably used in combination with the dextrin (I). Asa result, the smoothness of the yogurt can be further improved.

The total additive amount of the at least one polysaccharide selectedfrom the group consisting of gum ghatti, gum arabic, tara gum, tamarindseed gum and guar gum is 0.05 to 1 part by weight, preferably 0.1 to 0.5parts by weight, per part by weight of the dextrin (I) blended to theyogurt.

Also, in the present invention, by using HM pectin (high methoxylpectin) in combination with the dextrin (I), the shape retentivity canbe further improved, the syneresis can be further suppressed, and therichness can be further increased. HM pectin preferably has a degree ofesterification of 50% or more, preferably 60% or more. An example ofcommercially available HM pectin products is “SM-666 manufactured bySan-Ei Gen F.F.I., Inc. The additive amount of HM pectin is 0.05 to 3parts by weight, preferably 0.1 to 2 parts by weight, per part by weightof the dextrin blended to the yogurt, for example.

Yogurts to which the present invention is directed include all types ofyogurts which are obtained by fermenting a milk-derived material, i.e.,including soft yogurt (stirred yogurt) which is prepared by a method(bulk fermentation method) of fermenting materials in a tank beforepouring the produced fermented milk into a container, hard yogurt (setyogurt) which is prepared by a method (in-package fermentation method)of pouring a mixture material of material milk, lactic acid bacteria andthe like into a container before fermenting the mixture material in thecontainer, and the like. Also, the form of the yogurt of the presentinvention is not particularly limited and includes drinkable yogurt,frozen yogurt and the like.

In preparation of the yogurts of the present invention, the method ofadding the dextrin (I) is not particularly limited as long as thedextrin is contained in the final yogurt, and various methods can beused. Typically, soft yogurt is prepared by a method (bulk fermentationmethod) of fermenting materials in a tank before pouring the producedfermented milk into a container. Hard yogurt is prepared by a method(in-package fermentation method) of pouring a mixture material ofmaterial milk, lactic acid bacteria and the like into a container beforefermenting the mixture material in the container. For example, anaqueous solution in which the dextrin (I) is dissolved is previouslyprepared, the aqueous solution is added to fermented milk afterfermentation, and the mixture is poured into a container. Alternatively,the aforementioned aqueous solution is added to a mixture solution ofmaterial milk, lactic acid bacteria and the like, followed byfermentation in a container. Note that, as the material milk of theyogurts, animal milks such as cow's milk, goat's milk, sheep's milk andthe like, skimmed powdered milk, whole powdered milk, sweetened wholecondensed milk, sweetened skimmed condensed milk, dairy cream and thelike are preferably used.

(II-4-5) Frozen Desserts

Frozen desserts to which the present invention is directed are preparedusing a milk-derived material. Examples of the frozen desserts includeice creams, ice milks, lacto-ices and ice confectioneries containingoils and fats (including oil and fat derived from milk).

Typically, when the content of oils and fats (including oil and fatderived from milk) of frozen desserts is reduced, oils and fats enrichedproperties, richness and body specific to oils and fats (including oiland fat derived from milk) are reduced, or the tissue of the frozendesserts themselves becomes rough, so that a smooth mouthfeel isreduced. However, when an attempt is made to compensate for a reducedthe content of oils and fats (including oil and fat derived from milk)with a substitute, the melting in the mouth or the flavor is degraded,which is a problem.

In contrast to this, if frozen desserts are produced using the dextrindescribed in (I) above, then even when the content of oils and fats(including oil and fat derived from milk) is reduced, oils and fatsenriched properties, richness and body specific to oils and fats(including oil and fat derived from milk) can be obtained, and thesmoothness of the tissue itself of the frozen dessert can be improved,while keeping the melting in the mouth of the frozen desserts. Moreover,the dextrin (I) does not have dextrin-specific starch flavor, andtherefore, can be used to prepare desired frozen desserts withoutimpairing the flavor of the frozen desserts.

Therefore, by using the dextrin (I), even lacto-ices (milk fat content:less than 3%) can have oils and fats enriched properties, richness andbody, and melting in the mouth which are comparable to those of ice milk(milk fat content: 3% or more and less than 8%) and ice cream (milk fatcontent: 8% or more), which have a higher milk fat content, and even icemilks can have oils and fats enriched properties, richness and body, andmelting in the mouth which are comparable to those of ice cream, whichhas a higher milk fat content. Also, by blending the dextrin (I) to icecreams, the ice creams can have a smoother mouthfeel and higher oils andfats enriched properties, richness and body, and a feel of high quality.

In contrast to this, when a dextrin having a blue value of less than 0.4is used in place of the dextrin (I), richness and body cannot beobtained. Also, when a dextrin having a blue value of more than 1.2 isused in place of the dextrin (I), a resultant product has richness andbody, but at the same time, has stickiness, resulting in a poormouthfeel (poor melting in the mouth). Also, when a dextrin having a gelstrength of less than 4 N/cm² is used, a resultant tissue may lack body(richness). Likewise, when a dextrin having a viscosity of higher than100 mPa·s is used, body (richness) may be imparted, but stickiness mayalso be imparted, resulting in tissue having poor melting in the mouth.

The percentage of the dextrin (I) blended to the frozen desserts can beadjusted as appropriate, depending on the type of a frozen dessert to beprepared, a required mouthfeel or the like. The percentage of thedextrin (I) is generally 0.1 to 10 wt %, preferably 0.1 to 3 wt %, forexample. Moreover, the dextrin described in (I) above is considerablyadvantageous in the capability of imparting sufficient richness tofrozen desserts in an additive amount of as low as 0.1 to 1 wt %.

In the present invention, at least one polysaccharide selected from thegroup consisting of guar gum, tara gum, tamarind seed gum, carrageenans,xanthan gum, native gellan gum and locust bean gum is preferably used incombination with the dextrin (I). At least one selected from the groupconsisting of guar gum and tara gum is preferable. The dextrin (I)imparts richness during a later part of the time that the frozen dessertis eaten, and the polysaccharides, particularly guar gum and tara gum,impart richness during an earlier part of the time. Therefore, by usingthe polysaccharide(s) in combination with the dextrin (I), richnesscaused by the dextrin (I) is enhanced, resulting in a more preferablemouthfeel.

The frozen desserts of the present invention can be prepared using acommonly used method, except for blending of the dextrin (I). Typically,ice creams, ice milks and lacto-ices can be prepared by addingfructose-glucose syrup, a milk component (skimmed powdered milk, etc.),sugar, a stabilizer, an emulsifying agent and the like to water,stirring the mixture while heating, and adding oils and fats (refinedcoconut oil, etc.) to the mixture, followed by homogenizing, aging andfreezing as appropriate. The resultant mixture is poured into acontainer, followed by cooling. The frozen desserts of the presentinvention can be prepared by adding the dextrin (I) when addingfructose-glucose syrup, a milk component (skimmed powdered milk, etc.),sugar, a stabilizer, an emulsifying agent and the like to water.

Also, ice confectioneries, e.g., ice pops, and popsicles are prepared byadding skimmed powdered milk, oils and fats, fructose-glucose syrup,sugar, stabilizer and the like, each as appropriate, to water, stirringthe mixture while heating, aging the mixture, pouring the mixture into acontainer, and cooling the mixture. Also, sherbets are prepared byfreezing after the aging step, pouring the mixture into a container, andcooling the mixture. In the present invention, by adding the dextrin (I)when adding fructose-glucose syrup, sugar, stabilizer and the like towater, squeaking can be suppressed for popsicles or ice pops, andsmoothness can be imparted to sherbets.

(II-4-6) Whipped Creams

Most conventional whipped creams have an oils and fats content of 40 to50 wt %. The oils and fats play a role in stabilizing foam. Therefore,if the oils and fats content of a whipped cream is reduced to less than35 wt % so as to reduce calorie and content of oils and fats, the shaperetentivity of the whipped cream is significantly reduced, and alsosignificant syneresis occurs.

However, when the dextrin described in (I) above is used in productionof whipped creams, then even if the oils and fats content is reduced to20 to 35 wt %, further 25 wt % or less, good shape retentivity can bemaintained, and syneresis during refrigeration and freezing/thawing canbe prevented. In this regard, when the aforementioned whipped cream isprepared, the present invention provides a method for preventingsyneresis by using the dextrin (I).

Also, when the dextrin described in (I) above is used in production ofwhipped creams, then even if the oils and fats content is reduced to 20to 35 wt %, further 25 wt % or less, it is possible to prepare whippedcreams which have oil- and fat-specific richness, and have richness anda mouthfeel which are comparable to those of whipped creams having anordinary oils and fats content (40 wt % or more). Moreover, by blendingthe dextrin (I) to whipped creams having an ordinary oils and fatscontent (40 wt % or more), it is possible to prepare whipped creamswhich have higher richness and therefore a feel of high quality.

In contrast to this, when a dextrin having a blue value of less than 0.4is used in place of the dextrin (I), sufficient shape retentivity andrichness cannot be obtained. Also, when a dextrin having a blue value ofmore than 1.2 is used, syneresis cannot be sufficiently suppressed, anda resultant product has a gritty mouthfeel. Also, when a dextrin havinga gel strength of less than 4 N/cm² is used, sufficient shaperetentivity and richness may not be obtained. Likewise, when a dextrinhaving a viscosity of higher than 100 mPa·s is used, a resultant productmay have a considerably high viscosity and therefore may be difficult tohandle, and the prepared whipped cream may have low shape retentivity.

The percentage of the dextrin (I) blended to the whipped creams of thepresent invention can be adjusted as appropriate, depending on acomponent (oils and fats, etc.) or its content of the whipped creams.The percentage of the dextrin (I) is generally 0.5 to 10 wt %,preferably 1 to 8 wt %, and more preferably 2 to 6 wt %. When theadditive amount of the dextrin to the whipped creams is smaller than 0.5wt %, satisfactory shape retentivity and richness may not be obtained.When the additive amount of the dextrin is larger than 10 wt %, aresultant product tends to have a considerably high viscosity andtherefore be difficult to whip.

The whipped creams of the present invention preferably contain, inaddition to the dextrin (I), at least one selected from the groupconsisting of polyglycerol esters of fatty acids having an iodine valueof 10 to 45, monoglycerol esters of fatty acids having an iodine valueof 44 to 120, and hydroxypropyl cellulose. By using at least oneselected from the group consisting of the aforementioned polyglycerolesters of fatty acids, monoglycerol esters of fatty acids andhydroxypropyl cellulose in combination with the dextrin (I), thewhipping time can be reduced and the overrun can be improved. Also, bythe aforementioned combination, the whipped creams themselves have finertexture and an improved mouthfeel and moreover become glossier.Moreover, even after a freezing and thawing step in which syneresis islikely to occur, the syneresis of the whipped creams can besignificantly suppressed.

Note that the aforementioned iodine values of glycerol esters of fattyacids indicate the amount of unsaturated fatty acid in oils and fats. Ifthe amount of unsaturated fatty acid is large, the iodine value is high.Specifically, the iodine value is represented by the amount of iodine(I₂=254) in grams which can be added to 100 g of oils and fats. In thepresent invention, it is desirable to use polyglycerol esters of fattyacids having an iodine value of 10 to 45, preferably 16 to 42, andmonoglycerol esters of fatty acids having an iodine value of 44 to 120,preferably 44 to 55.

The hydroxypropyl cellulose used in the present invention is non-ionicwater-soluble cellulose ether which is made from cellulose (pulp), whichoccur widely in nature, and is obtained by treating the cellulose withsodium hydroxide, followed by reaction with an etherifying agent, suchas propylene oxide or the like. Examples of commercially availablehydroxypropyl cellulose products include KLUCEL NUTRA (trademark, thesame is true in the description which follows) series and AeroWhipseries manufactured by Hercules Inc.

Whipped creams to which the present invention is directed include bothwhipped creams which are prepared using creams (milk creams) derivedfrom milk (raw milk, cow's milk, etc.), such as dairy creams and thelike, and whipped creams (so-called synthetic creams (non-milk creams))which are prepared using fat other than milk fat.

The whipped creams of the present invention can further containadditives, such as dairy products, sweeteners, oils and fats,emulsifying agents, egg yolk, stabilizers (polysaccharide thickeners,etc.), aroma chemicals, preservatives, antioxidants, vitamins, mineralsand the like, as appropriate, as long as the advantages of the presentinvention are not affected. Examples of the dairy products include milk,powdered milk, condensed milk, skimmed milk, cheeses, fermented milk andthe like.

Examples of the sweeteners include sugar, fructose, glucose, corn syrup,reduced corn syrup, honey, isomerized sugar, invert sugar,oligosaccharides (isomaltooligosaccharides, reducedxylooligosaccharides, reduced gentiooligosaccharides,xylooligosaccharides, gentiooligosaccharides, nigerooligosaccharides,theandeoligosaccharides, soybean oligosaccharides, etc.), trehalose,sugar alcohols (maltitol, erythritol, sorbitol, palatinit, xylitol,lactitol, etc.), coupling sugar corn syrup (coupling sugar), aspartame,acesulfame potassium, sucralose, alitame, neotame, licorice extracts(glycyrrhizin), saccharin, sodium saccharin, stevia extracts, steviapowder and the like.

Examples of the oils and fats include vegetable oils and fats, butters,milk fats, separated oils and fats thereof, hydrogenated oils and fats,transesterified oils and fats and the like. Examples of the vegetableoils and fats include margarines, shortenings, coconut oil, palm oil,soybean oil, canola oil, cottonseed oil, corn oil, sunflower oil, oliveoil, safflower oil, palm kernel oil and the like.

Examples of the emulsifying agents include glycerol esters of fattyacids (monoglycerol esters of fatty acids, diglycerol esters of fattyacids, monoglycerides of organic acids, polyglycerol esters of fattyacids, polyglycerin condensed ricinoleates) other than theaforementioned polyglycerol esters of fatty acids and monoglycerolesters of fatty acids, sucrose esters of fatty acids, sorbitan esters offatty acids, propylene glycol esters of fatty acids, stearoyl lactylate,yucca extracts, saponin, lecithin, polysorbate and the like.

As the stabilizer, at least one selected from agar, pectin,carrageenans, xanthan gum, locust bean gum, gellan gum, tamarind seedgum, tara gum, guar gum, alginic acid, alginate sodium, pullulan,soybean polysaccharides, CMC, microcrystalline cellulose, bacterialcellulose, microfibrous cellulose, methyl cellulose, hydroxypropylmethyl cellulose, gum tragacanth, gum karaya, gum arabic, curdlan,rhamsan gum, wellan gum, psyllium seed gum, macrophomopsis gum, gumghatti, starches, processed/chemically-modified starches and the like,can be used. Microcrystalline cellulose is preferable.

As the microcrystalline cellulose used in the present invention, amicrocrystalline cellulose preparation which is a composite whichcontains microcrystalline cellulose and a dispersant or a disintegrantin specific percentages, can be preferably used. For example, themicrocrystalline cellulose preparation is produced by a method of mixingand homogenizing fine cellulose which is obtained by pulverizing pulpwith a dispersant or a disintegrant to a uniform slurry, followed bydrying. Specifically, those described in Japanese Examined PatentApplication Publication No. S40-14174, Japanese Examined PatentApplication Publication No. S62-43661, Japanese Laid-Open PatentPublication No. H06-335365 and the like can be used. As the dispersantor the disintegrant, carboxymethyl cellulose sodium, carrageenans, gumkaraya, xanthan gum, gellan gum, indigestible dextrins, pectin and thelike can be used. Also, the crystalline particles of themicrocrystalline cellulose have an average particle diameter of 20 μm orless, preferably 10 μm or less, and more preferably 5 μm or less. Themicrocrystalline cellulose preparation used in the present invention iscommercially available. Examples of the microcrystalline cellulosepreparation include CEOLUS products manufactured by Asahi KaseiCorporation, Avicel products manufactured by FMC Corporation, and thelike. The additive amount of the microcrystalline cellulose to thewhipped creams is preferably 0.1 to 0.5 wt %, more preferably 0.2 to 0.4wt %.

The whipped creams of the present invention can be produced by acommonly used method of previously adding and dissolving the dextrin (I)and optionally at least one selected from the group consisting ofspecific polyglycerol esters of fatty acids, monoglycerol esters offatty acids, and hydroxypropyl cellulose, and optionally lecithin andmicrocrystalline cellulose to water, adding oils and fats including milkfat derived from dairy cream, etc., followed by emulsification.Alternatively, the whipped creams of the present invention can beproduced by mixing an aqueous phase portion which is previously obtainedby adding and dissolving the dextrin of the present invention andoptionally hydroxypropyl cellulose, with an oil phase portion which isobtained by dissolving a specific polyglycerol ester of a fatty acid andmonoglycerol esters of fatty acids in oils and fats, followed byemulsification. The dextrin of the present invention can be dissolved inwater at a temperature of at least 1 to 100° C., preferably by stirring,and therefore, the aforementioned aqueous solution can be prepared atthe temperature. As a whipping method, those conventionally used can beused. For example, whipping can be carried out using a commerciallyavailable machine or industrial machine capable of whipping (e.g., anindustrial stirrer, a whisk, a home hand mixer, etc.).

The whipped creams of the present invention can be in the form ofaerosol cream which is obtained by pouring whipping cream into anaerosol container before enclosing propellant gas therein. For example,the aerosol cream can be produced by pouring whipping cream into anaerosol container, and filling the container with at least one selectedfrom carbon dioxide gas, nitrogen gas, laughing gas, LPG, LNG and thelike, as propellant gas, under pressure.

(II-5) Cheese-Like Foods

Cheese-like foods of the present invention are prepared using thedextrin described in (I) above. The cheese-like foods include foodproducts which contain no milk fat or only 20 wt % or less of milk fat,but have an appearance, a flavor and a mouthfeel (body and a mouthfeel)which are similar to those of ordinary cheeses containing more than 20wt % of milk fat. Here, cheeses to which the present invention isdirected include natural cheeses (non-matured cheeses, matured cheeses),processed cheeses and cheese spreads.

Non-matured cheeses are natural cheeses which are generally producedwithout a maturing step. Examples of non-matured cheeses include creams(generally: 33 wt %), mozzarellas (generally: 44 wt %) and the like(note that a value in the parentheses indicates a standard milk fatcontent, the same is true in the description which follows). Maturedcheeses are natural cheeses which are generally produced via a maturingstep. Examples of matured cheeses include Cheddar (generally: 33.8 wt%), Gouda (generally: 29 wt %), Edam (generally: 25 wt %), Emmental(generally: 33.6 wt %), Camembert (generally: 24.7 wt %) and the like.

Processed cheeses are generally produced by mixing, heating, dissolvingand kneading one or more natural cheeses with or without addition of anadditive (molten salt, etc.), a spice, a seasoning and a food product.Processed cheeses are most popular in Japan. Cheese spreads aregenerally produced by mixing, heating, dissolving and kneading one ormore natural cheeses with or without addition of water, oils and fats, aflavoring material, molten salt and the like, and their hardness isadjusted so that they can be easily spread on bread and the like.

The cheese-like foods of the present invention can be prepared using thedextrin (I). In contrast to this, when a dextrin having a blue value ofless than 0.4 is used in place of the dextrin (I), the hardness isinsufficient, and a cheese-specific flavor cannot be obtained, which areproblems. Also, when a dextrin having a blue value of more than 1.2 isused in place of the dextrin (I), a resultant product has grittiness,and strong starch-derived flavor which degrades a flavor, and collapsesinto small pieces, and therefore, a mouthfeel similar to that of cheesecannot be obtained, which is a problem.

Also, when a dextrin having a gel strength of less than 4 N/cm² is used,it may be difficult to obtain a mouthfeel similar to that of cheese.Also, when a dextrin having a viscosity significantly exceeding 100mPa·s is used, a resultant product may have a considerably highviscosity and it may be difficult to obtain a mouthfeel similar to thatof cheese. Moreover, when a dextrin having a viscosity significantlyfalling below 20 mPa·s is used, a resultant product may haveinsufficient hardness and it may be difficult to obtain acheese-specific mouthfeel.

The cheese-like foods of the present invention can be prepared bypreparing an aqueous solution containing the dextrin (I) and thensolidifying the aqueous solution by cooling. As the dextrin (I) can bedissolved in water at 1 to 100° C., preferably by stirring, theaforementioned aqueous solution can be prepared at the temperature.Also, the aqueous solution has the property of solidifying when allowedto stand at a temperature of about 40° C. or less, preferably 25° C. orless, and more preferably 10° C. or less.

The amount of the dextrin (I) used per final cheese-like food (100 wt %)is 10 to 50 wt %, preferably 15 to 40 wt %, and more preferably 20 to 35wt %, for example.

The cheese-like foods of the present invention preferably contain, inaddition to the dextrin (I), at least one selected from the groupconsisting of whey protein, methyl cellulose, curdlan and deacylatedgellan gum, preferably at least one selected from whey protein andcurdlan, and more preferably whey protein. By containing at least one ofthese components, it is possible to prepare cheese-like foods which havegood shape retentivity in a non-heated state (room temperature, etc.),and exhibit thermal meltability specific to cheese when they are heatedby an oven or the like.

The blend amount of whey protein, methyl cellulose, curdlan ordeacylated gellan gum blended to the cheese-like foods can be adjustedas appropriate, depending on a material used therein. The total amountof these components per final cheese-like food (100 wt %) is generally0.01 to 10 wt %, preferably 0.05 to 5 wt %, and more preferably 0.1 to 3wt %, for example. Specifically, the amount of whey protein per finalcheese-like food (100 wt %) is 0.5 to 5 wt %, preferably 1 to 4 wt %,and more preferably 2 to 3 wt %, for example. The amount of curdlan is0.1 to 5 wt %, preferably 0.5 to 3 wt %, and more preferably 1 to 2 wt%, for example. The amount of methyl cellulose is 0.01 to 3 wt %,preferably 0.02 to 2 wt %, and more preferably 0.1 to 1 wt %, forexample. The amount of deacylated gellan gum is 0.01 to 2 wt %,preferably 0.02 to 1 wt %, and more preferably 0.03 to 0.5 wt %, forexample.

Here, as the whey protein, various whey proteins can be used. Apreferable whey protein is a material prepared from cow's milk-derivedwhey, more preferably a whey protein containing 80 wt % or more of wheyproteins on a dry basis. Examples of the whey proteins include a wheyprotein concentrate (WPC) and a whey protein isolate (WPI). Among them,a whey protein having high gelling power is preferably used. A specificexample of the whey protein is one which has a gel strength (curdstrength) of 10 N/cm² or more, more preferably 12 N/cm² or more, afteran aqueous solution containing 15 wt % of a whey protein is heated to80° C. and then cooled to 4° C. The upper limit of the gel strength(curd strength) is, but is not limited to, generally 50 N/cm², morepreferably 20 N/cm².

Note that whey proteins having the aforementioned property arecommercially available. An example of the whey proteins is “MILPRO No.142 manufactured by San-Ei Gen F.F.I., Inc.

Also, methyl cellulose is cellulose in which a hydroxyl group in thebackbone is substituted with a methoxyl group. Methyl cellulose can beprepared by converting cellulose to alkali cellulose using sodiumhydroxide, and then causing the alkali cellulose to react with methylchloride. The degree of substitution (DS) by a methoxyl group ofexisting methyl cellulose is generally 1.4 to 2, and the methylcellulose has the property of being dissolved in cold water at about 10°C. In the present invention, particularly, it is preferable to usemethyl cellulose having a viscosity in a 2% aqueous solution of 40 to10,000 mPa·s, preferably 80 to 4,000 mPa·s, and more preferably 300 to2,000 mPa·s (measured at 20° C. using a BL type rotating viscometer at60 rpm). Methyl cellulose having the aforementioned property iscommercially available. Examples of commercially available methylcellulose include “SM-400 and “SM-1500 manufactured by Shin-EtsuChemical Co., Ltd.

Curdlan is a microbial polysaccharide produced by a soils and fatsbacterium and has the property of being solidified by heating. Thispolysaccharide is a straight-chain glucan in which glucose units arelinked together by β-1,3-glucosidic linkages.

The cheese-like foods of the present invention basically contain thedextrin (I), preferably the dextrin (I) and at least one selected fromthe group consisting of whey protein, methyl cellulose, curdlan anddeacylated gellan gum. The preparation method is not particularlylimited. For example, the cheese-like foods can be prepared bydissolving, in water, the dextrin (I) and optionally at least oneselected from the group consisting of whey protein, methyl cellulose,curdlan and deacylated gellan gum, and other components, followed bycooling. Note that the cheese-like foods are preferably sterilizedbefore cooling for the purpose of food hygiene or stability ofpreservation.

Note that, by using the dextrin (I), the cheese-like foods of thepresent invention can be prepared without a heat treatment other than asterilization step. Therefore, it is possible to prevent a flavor or asavor from being reduced due to heating. Also, a heating step is notrequired, and therefore, the cheese-like foods of the present inventioncan be produced using a simple and economical production process.

Also, the cheese-like foods of the present invention can contain, inaddition to the dextrin (I), at least one polysaccharide selected fromcarrageenans, xanthan gum, native gellan gum, guar gum, tara gum,tamarind seed gum, soybean polysaccharides, agar, locust bean gum,pectin, alginic acid, alginates, glucomannan, cassia gum, psyllium seedgum, gum tragacanth, gum karaya, gum arabic, gum ghatti, rhamsan gum,wellan gum, macrophomopsis gum, pullulan, microcrystalline cellulose,microfibrous cellulose, bacterial cellulose, hydroxypropyl cellulose,carboxymethyl cellulose, hydroxypropyl methyl cellulose, hydroxyethylcellulose and water-soluble hemicellulose. A preferable polysaccharideis at least one selected from the group consisting of carrageenans,xanthan gum, native gellan gum, guar gum, tara gum, locust bean gum andtamarind seed gum, more preferably at least one selected from the groupconsisting of carrageenans, xanthan gum, gum ghatti and native gellangum. By adding these polysaccharides, the stability of preservation isadvantageously improved while preventing a mouthfeel, such as hardness,elasticity or the like, from changing with time.

The blend amounts of these polysaccharides to the cheese-like foods canbe adjusted as appropriate, depending on the types of thepolysaccharides. The blend amount per cheese-like food (100 wt %) isgenerally 0.01 to 5 wt %, preferably 0.05 to 3 wt %, and more preferably0.1 to 1.5 wt %.

Note that, as the aforementioned carrageenans, carrageenans of any ofkappa type, lambda type and iota type may be used. Among these, it ispreferable to use iota carrageenan. The carrageenan used in the presentinvention is preferably a water-soluble carrageenan which has theproperty of being thoroughly dissolved in water by mixing with water,optionally by stirring.

Preferable examples of the water-soluble carrageenan includewater-soluble carrageenans having at least one of the followingcharacteristics (1) to (3) described in (II-1) above, more preferablythose having at least two of the following characteristics (1) to (3),and particularly preferably those having all of the followingcharacteristics (1) to (3):

(1) being soluble in water at 50° C. or less;

(2) a 1.5 wt % aqueous solution of the carrageenan being not gelable at25° C.; and

(3) containing more than 0 and not more than 0.1 wt % of calcium ions.

Note that an example of the water-soluble iota carrageenan having thecharacteristics (1) to (3) is “GEL RICH(trademark) No. 3 manufactured bySan-Ei Gen F.F.I., Inc.

In the present invention, among xanthan gums, a xanthan gum having anacetyl group content (described above) of 0 to 1% is preferably used. Bypreparing a cheese-like food using the xanthan gum, the cheese-like foodcan obtain a mouthfeel, such as hardness, elasticity or the like, whichis not likely to change with time, and high stability of preservation,as compared to when a xanthan gum having an acetyl group content ofabout 2 to 6% is used. The xanthan gum is also commercially available.Examples of the xanthan gum include “SAN ACE (trademark) NXG-C” and “SANACE(trademark) NXG-S” manufactured by San-Ei Gen F.F.I., Inc. and thelike.

According to the present invention, by using the dextrin (I),cheese-like foods having cheese-specific body and mouthfeel can beprepared without milk fat or with milk fat in the standard amount orless. In other words, cheese-like foods to which the present inventionis directed include food products which contain no fat, but havecheese-specific body and mouthfeel, and food products which contain 20wt % or less of milk fat, further 5 wt % or less, which is lower thanthat of ordinary cheeses, but have cheese-specific body and mouthfeel.Therefore, the cheese-like foods of the present invention can replacecheeses. By using the cheese-like foods of the present invention inplace of cheeses, it is possible to provide low-calorie and fat-free orlow-fat processed foods. Likewise, by using the dextrin (I), milk fatcan be replaced with the dextrin (I), and it is possible to providecheese-like foods having a mouthfeel (body, mouthfeel) and an appearancewhich are similar to those of cheese, by using a low-cost material, suchas a vegetable oils and fats or the like.

Also, a thickening agent, a gelling agent, an emulsifying agent, anaroma chemical, a sweetener, a colorant, oils and fats and the like maybe added to the cheese-like foods of the present invention asappropriate, as long as the advantages of the present invention are nothindered.

As the emulsifying agents, the aforementioned emulsifying agents can besimilarly used.

The oils and fats can be selected as appropriate, depending on acheese-like food to be prepared. Examples of the oils and fats includevegetable oils and fats such as soybean oil, canola oil, cottonseed oil,corn oil, coconut oil, palm oil and the like, animal oils and fats suchas beef fat, lard and the like, separated fats thereof, transesterifiedfats thereof, and the like. These can be used singly or in combinationof two or more thereof. Also, in order to impart a flavor, milk, skimmedmilk, skimmed concentrated milk, creams, yogurts, condensed milk,sweetened condensed milk, skimmed powdered milk, whole powdered milk,buttermilk, cheeses and the like can be blended to the cheese-like foodsof the present invention.

The form of the cheese-like foods of the present invention is notparticularly limited, and includes solid, powder and paste.

(II-6) Processed Foods Prepared Using Cheese-Like Foods

Processed foods to which the present invention is directed are those inwhich the whole or a part of cheese which is originally blended tocheese-containing food products is replaced with the aforementionedcheese-like foods.

The aforementioned cheese-containing food products are processed foodswhich contain cheese or are prepared using cheese as a material.Examples of the cheese-containing food products include breads, cakes,mousses, pizzas, gratins, lasagnas, dorias, risottos, sauces, soups,cheese fondues, hamburgs, hamburgers, salads, fried food products (porkcutlets, etc.), spreads and the like.

The processed foods of the present invention can be prepared using agenerally used material and method, except that the aforementionedcheese-like foods are used in place of cheese. For example, unbakedcheese cakes and the like can be prepared using the cheese-like foods(cream cheese-like foods) in place of ordinary cream cheeses (milk fatcontent: 33 wt %) when mixing materials. As an example, a creamcheese-like food containing 0% of milk fat is prepared as follows.

The dextrin (I) and optionally a polysaccharide are added to anddissolved in water at 85° C. while stirring. Next, common salt is addedto and dissolved in the mixture. The mixture is adjusted with citricacid to pH 3.8, followed by addition of a colorant and an aromachemical. The mixture is adjusted with water so that the total amountbecomes 100%. The thus-obtained prepared solution is poured into acontainer, followed by sterilization by heating to 85° C., and thencooling to room temperature.

Next, 100 g of the cream cheese-like food of the present invention thusprepared is returned to room temperature (25° C.) and is thereforesoftened, followed by successively adding and mixing 100 g of dairycream, 25 g of sugar and 7.5% of lemon juice. Moreover, a previouslyprepared solution of 3.5 g of gelatin in 25 g of water is added andmixed. The mixture is poured into a cake pan, followed by cooling forthree hours or longer.

Thus, by using the cheese-like foods of the present invention in placeof ordinary cheeses, depending on the types of the processed foods, itis possible to obtain processed foods in which cheeses are replaced withthe cheese-like foods of the present invention. The processed foods thusobtained have a flavor, body and a mouthfeel which are similar to thosewhich are obtained when genuine cheeses are used.

The percentages of the cheese-like foods in the processed foods of thepresent invention can be adjusted as appropriate, depending on the typesof the processed foods and the amounts of cheeses which are originallyblended thereto. For example, the percentages of the cheese-like foodsper processed food (100 wt %) are preferably 1 to 50 wt %, morepreferably 5 to 20 wt %.

As described above, the cheese-like foods of the present inventionbasically contain the dextrin (I), or the dextrin and at least onepolysaccharide selected from the group consisting of carrageenans,xanthan gum, native gellan gum, guar gum, tara gum, tamarind seed gum,soybean polysaccharide, agar, locust bean gum, pectin, alginic acid,alginates, glucomannan, cassia gum, psyllium seed gum, gum tragacanth,gum karaya, gum arabic, gum ghatti, rhamsan gum, wellan gum,macrophomopsis gum, pullulan, microcrystalline cellulose, microfibrouscellulose, bacterial cellulose, hydroxypropyl cellulose, carboxymethylcellulose, hydroxypropyl methyl cellulose, hydroxyethyl cellulose andwater-soluble hemicellulose, and do not contain fat. Therefore,processed foods in which the cheese-like foods of the present inventionare used in place of cheeses have the aforementioned cheese-specificflavor and taste, body and mouthfeel, and also have a low calorie valueand a low fat content.

Note that a thickening agent, a gelling agent, an emulsifying agent, anaroma chemical, a sweetener, a colorant or the like can be added to theprocessed foods of the present invention as required, as long as theadvantages of the present invention are not hindered.

(II-7) Sugar Confectioneries

Sugar confectioneries to which the present invention is directed referto those which are made from a saccharide, such as glucose, sucrose orthe like, and are produced by dissolving the saccharide in water, boilsand fatsing down the solution, and molding (pouring into a mold) theresultant solution, followed by solidification by drying or cooling.Specific examples of the sugar confectioneries include soft candies,caramels, nougats, gummy candies and the like. Gummy candies arepreferable.

Although a gelling agent is generally essentially required forpreparation of sugar confectioneries having a high sugar content, suchas gummy candies and the like, so as to maintain the shape retentivity,there are not many gelling agents which can be used in the presence of ahigh sugar content, and such gelling agents are conventionally limitedto gelatin, carrageenans, pectin and agar. However, even when thesegelling agents are used in place of the dextrin (I), then if thesegelling agents are used in combination of two or more thereof, oranother polysaccharide is used in combination therewith, the viscosityincreases, resulting in a deterioration in workability during pouring.

In contrast to this, when the dextrin described in (I) above is used,the shape retentivity can be maintained without using a gelling agent.Also, even when the dextrin (I) and another polysaccharide are used incombination, the problem that an increase in viscosity deterioratesworkability during pouring does not arise. As a result, it is possibleto obtain gummy candies having a variety of mouthfeel sensations.

Moreover, the sugar confectioneries of the present invention which areprepared using the dextrin (I) have the following advantages.

(1) As the viscosity is low during preparation of the sugarconfectioneries, the workability is good.

(2) Even when the dextrin (I) is used singly (a gelling agent is notblended), the sugar confectioneries can have shape retentivity.

(3) A desired viscoelasticity or a specific fat- and oil-like smoothmouthfeel can be imparted to the sugar confectioneries.

(4) As the dextrin (I) has low interaction with other gelling agents,the workability is not reduced when another gelling agent is used incombination with the dextrin (I).

On the other hand, when a dextrin having a blue value of less than 0.4is used in place of the dextrin (I), shape retentivity cannot beobtained, and therefore, it is not possible to obtain sugarconfectioneries, such as gummy candies and the like. Also, when adextrin having a blue value of more than 1.2 is used, only sugarconfectioneries which have shape retentivity, but have grittiness andlack smoothness or have starch-specific flavor are obtained. Also, whena dextrin having a gel strength of less than 4 N/cm² is used, shaperetentivity may not be obtained and solidification may not occur. Also,when a dextrin having a viscosity exceeding 100 mPa·s is used,workability during preparation may be reduced, or starch-specificroughness may impair smoothness.

The blend amount of the dextrin in the sugar confectioneries of thepresent invention can be adjusted as appropriate, depending on the typesof the sugar confectioneries to be obtained, a required mouthfeel or thelike. The blend amount of the dextrin is generally 5 to 40 wt %,preferably 10 to 25 wt %, and more preferably 15 to 20 wt %, forexample.

By using the dextrin (I), sugar confectioneries having shaperetentivity, such as gummy candies and the like, can be prepared withoutusing gelatin, a carrageenan, pectin or agar, which are conventionallyessentially required. In the present invention, other polysaccharidescan be used in combination with the dextrin. Thus, gummy candies havingvarious mouthfeel sensations can be prepared. Here, thepolysaccharide(s) is preferably, for example, at least one selected fromthe group consisting of psyllium seed gum, carrageenans, gum ghatti andtamarind seed gum, and is more preferably psyllium seed gum and/or acarrageenan.

For example, sugar confectioneries having a mouthfeel similar to that ofnama-caramel (cream-rich caramel) can be prepared using the dextrin (I)in combination with psyllium seed gum.

Cream-rich caramel is a kind of caramel which is prepared by mixing anddissolving water and a saccharide and boils and fatsing down themixture, adding a dairy product and a hydrogenated oils to the mixture,further adding fondant to the mixture, followed by kneading andgraining. Cream-rich caramel is soft and have considerably good meltingin the mouth (mouthfeel). Cream-rich caramel has less chewing abilityand adhesiveness as compared to ordinary caramels, and have softnesssimilar to that of ganache (cream-rich chocolate), and considerably goodmelting in the mouth (mouthfeel). However, as cream-rich caramel isprepared using an increased amount of material milk or dairy cream so asto impart the softness and the good melting in the mouth (mouthfeel), itis generally necessary to refrigerate cream-rich caramels at 10° C. orless, and the storage life thereof is about 30 days, i.e., considerablyshort.

In contrast to this, according to the present invention, by usingpsyllium seed gum in combination with the dextrin (I) to prepare sugarconfectioneries which can be preserved at room temperature, a mouthfeelsimilar to that of cream-rich caramel can be imparted to the sugarconfectioneries. Specifically, although gummy candies have elasticity(mouthfeel), it is possible to obtain cream-rich caramel-like gummycandies which are soft and have good melting in the mouth (mouthfeel)and low adhesiveness by blending the dextrin (I) and psyllium seed gumthereto. Moreover, the gummy candies can be distributed at roomtemperature, and therefore, it is possible to provide sugarconfectioneries which have a mouthfeel similar to that of cream-richcaramel and can be distributed at room temperature.

Note that psyllium seed gum is naturally occurring plant gum which isproduced from seeds of, mainly, Plantagoovata Forskal or the like ofPlanta plants (Plantaginaceae). In the present invention, any existingpsyllium seed gums can be used. Such a preparation is commerciallyavailable. An example of commercially available psyllium seed gum is“VIS-TOP(trademark) D-2074 manufactured by San-Ei Gen F.F.I., Inc.Although psyllium seed gum cannot impart shape retentivity to gummycandies on its own, it is possible to impart shape retentivity by usingpsyllium seed gum in combination with the dextrin (I). The additiveamount of psyllium seed gum in sugar confectioneries is 0.5 to 2.0 wt %,preferably 0.8 to 1.5 wt %, and more preferably 0.8 to 1.0 wt %, forexample.

Also, by using a carrageenan in addition to the dextrin (I) inpreparation of sugar confectioneries, a mochi (mochi is a Japanese ricecake)-like mouthfeel similar to that of uiro (a Japanese steamed cake)or the like can be imparted to the sugar confectioneries. Uiro is a kindof sugar confectionery which is prepared by adding sugar to powder ofrice, warabi (Pteridium aquilinum), wheat flour or the like, andsteaming the mixture, and has a mochi-like mouthfeel.

The carrageenan used here is a carrageenan which can be used at a highsugar concentration, preferably iota carrageenan or a combination ofiota carrageenan and kappa carrageenan. Examples of commerciallyavailable carrageenan products include “GEL RICH(trademark) No. 1, “GELRICH(trademark) No. 3 and “GEL RICH(trademark) No. 4 manufactured bySan-Ei Gen F.F.I., Inc. and the like. The additive amounts of thecarrageenans in the sugar confectioneries are 0.5 to 4.0 wt %,preferably 0.5 to 2.0 wt %, and more preferably 0.8 to 1.2 wt %, forexample.

The sugar confectioneries of the present invention can be prepared usinga commonly used method for producing sugar confectioneries, except thatthe dextrin (I) is blended thereto, or preferably, the dextrin (I) and apolysaccharide, such as psyllium seed gum, a carrageenan or the like,are blended thereto. For example, gummy candies can be prepared asfollows. A powder mixture of the dextrin (I) and sugar, corn syrup andwater are mixed together, and the mixture is boils and fatsed down to apredetermined sugar concentration. Thereafter, an acidulant, an aromachemical, a colorant and the like are added to the mixture, which isthen poured into a starch mold, followed by drying to a predeterminedmoisture content. On the other hand, when a polysaccharide, such aspsyllium seed gum, a carrageenan or the like, is used in combinationwith the dextrin (I), the polysaccharide, such as psyllium seed gum, acarrageenan or the like, is dispersed in water and is dissolved by boilsand fatsing, and a powder mixture of the dextrin (I) and sugar, and cornsyrup are added to the mixture, which is then boils and fatsed down to apredetermined sugar concentration. Next, an acidulant, an aromachemical, a colorant and the like are added to the mixture, which isthen poured into a starch mold, followed by drying to a predeterminedmoisture content.

Soft candies are prepared as follows. A powder mixture of the dextrin(I) and sugar is added to measured amounts of water and corn syrup,followed by thorough dissolution. A vegetable oils and fats, anemulsifying agent, water and the like are added to the mixture, followedby boils and fatsing down to remove moisture to a predetermined content.Next, gelatin is added to the mixture, followed by thorough mixing andemulsification using a horizontal kneader. Fondant is added to themixture, allowing sugar crystallization to occur. An acid, an aromachemical, a colorant and the like are added to the mixture, followed bycooling. Also, when a polysaccharide is used in combination with thedextrin (I), for example, measured amounts of a carrageenan and cornsyrup are dispersed, and thereafter, water is added to the mixture andthe carrageenan is dissolved by boils and fatsing. A powder mixture ofthe dextrin (I) and sugar is then added to the mixture, followed bythorough dissolution. A vegetable oils and fats, an emulsifying agent,water and the like are added to the mixture, which is then boils andfatsed down to remove moisture to a predetermined content, followed bythorough mixing and emulsification using a horizontal kneader. Fondantis added to the mixture, allowing sugar crystallization to occur. Anacid, an aroma chemical, a colorant and the like are added to themixture, followed by cooling.

As described above, the sugar confectioneries of the present inventionare not particularly limited and are any sugar confectioneries that aremade from a saccharide, such as glucose, sucrose or the like, and areprepared by dissolving the saccharide in water and boils and fatsingdown the solution, followed by shaping (pouring) and then solidificationby drying or cooling. The sugar confectioneries preferably have at leastone of the following characteristics (1) and (2):

(1) having a moisture content of 15 to 30%; and

(2) having a soluble solid content of 70 to 85%, more preferably 75 to85%.

The dextrin (I) can impart a desired viscoelasticity and fat- andoil-like smooth mouthfeel to sugar confectioneries, and therefore, evenwhen the additive amount of a sugar component, oils and fats or the likeis reduced, it is possible to provide sugar confectioneries which have amouthfeel comparable to that which is obtained before the reduction.

(II-8) Beverages

Beverages to which the present invention is directed includemilk-containing beverages such as milk, milk beverages containing 3% ormore of and milk solids (including non-fat milk solids and milk fatcomponents), lactic acid beverages (a lactic acid beverages), milkcoffee, cocoa and the like; fruit juice-containing beverages; vegetablejuice-containing beverages; and soft beverages.

As beverages have a high moisture content, if fats and oils componentsor non-fat milk solids are reduced in the beverages, richness and bodywhich are imparted by these components are reduced, resulting in a thinmouthfeel or taste, and therefore, a lack of satisfaction. Thisphenomenon becomes significant when milk fat components or non-fat milksolids are reduced particularly in beverages containing milk componentsas major components or containing milk components (e.g., milk-containingbeverages such as milk, milk beverages, lactic acid beverages, milkcoffee, cocoa and the like).

In contrast to this, by using the dextrin described in (I) above inpreparation of the aforementioned beverages, desired richness and bodycan be imparted to the beverages even if the fats and oils content ofthe beverages is 1.5 wt % or less, or further, less than 0.5 wt %. Also,the use of the dextrin (I) makes it possible to obtain low-fat milk(milk fat content: 0.5 wt % or more and 1.5 wt % or less) havingrichness and milk fattiness which are comparable to those of milk (milkfat content: 3 wt % or more). Moreover, the use of the dextrin (I) makesit possible to obtain fat-free milk (milk fat content: less than 0.5 wt%) having richness and milk fattiness which are comparable to those oflow-fat milk.

Also, by using the dextrin (I), beverages can be prepared whose oils andfats enriched properties and richness are enhanced, to which a smoothmouthfeel can be imparted, and which have a feel of high quality and amilk-rich mouthfeel, even if the milk fat content and the milk solid notfat are not increased.

Also, if fruit juice-containing beverages or vegetable juice-containingbeverages containing fruits (strawberries, bananas, etc.) or vegetablepurees are prepared using the dextrin (I), the mouthfeel and flavor ofthe purees (robustness of fruit juices or vegetable juices) can beenhanced, thereby making it possible to provide beverages having themouthfeel and flavor of thick puree. Conventionally, the mouthfeel ofthick puree is imparted to a beverage by increasing the viscosity of thebeverage using a polysaccharide thickener or the like. However, the useof a polysaccharide thickener disadvantageously leads to the occurrenceof polysaccharide-specific stickiness, the occurrence of viscosity, orthe like, resulting in a degradation in flavor release. In contrast tothis, fruit juice-containing beverages or vegetable juice-containingbeverages which are prepared using the dextrin (I) are excellent interms of an enhanced feel of thick (rich) puree, a sharp mouthfeelwithout stickiness, and good flavor release.

The blend amount of the dextrin to beverages can be adjusted asappropriate, depending on the types of the beverages or a requiredmouthfeel and richness. The blend amount of the dextrin is generally 0.2to 10 wt %, preferably 0.5 to 7 wt %, and more preferably 1 to 5 wt %,for example. If the blend amount of the dextrin is less than 0.2 wt %,it may be difficult to obtain the effect of enhancing richness and afeel of puree. Also, if the blend amount of the dextrin is more than 10wt %, a resultant beverage has a considerably heavy mouthfeel and isdifficult to drink.

Note that, when beverages containing milk components as major componentsor containing milk components are prepared using the dextrin (I) in anamount corresponding to 0.2 to 2 wt %, preferably 0.3 to 1 wt %, even ifthe milk fat content is reduced by 1 wt %, milk fattiness, richness anda smooth mouthfeel can be obtained which are substantially the same asthose which are obtained before the reduction. In other words, theblending of 0.2 to 2 wt %, preferably 0.3 to 1 wt %, of the dextrin (I)can replace the blending of 1 wt % of milk fat.

The beverages of the present invention can also be prepared usingbacterial cellulose in addition to the dextrin described in (I) above.The use of bacterial cellulose in combination with the dextrin (I) canincrease the stability of the beverages. More specifically, a tendencyof the dextrin (I) to precipitate with time can be suppressed by usingbacterial cellulose in combination therewith, although the tendencyvaries depending on the recipes, preservation temperatures or forms ofthe beverages. Also, the use of bacterial cellulose in combination withthe dextrin (I) makes it possible to impart higher richness to thebeverages than when the dextrin (I) is used singly.

The blend amount of bacterial cellulose to the beverages is 0.005 to 0.4wt %, preferably 0.01 to 0.2 wt %, for example. Also, the blend ratio ofbacterial cellulose to the dextrin (I) is 0.1 to 100 parts by weight,preferably 1 to 10 parts by weight, per 100 parts by weight of thedextrin (I) blended to the beverages, for example.

The method of adding the dextrin (I) to the beverages is notparticularly limited if the dextrin is contained in the final beverage.Various methods can be used. For example, a solution in which thedextrin (I) is dissolved may be added to the beverages, the dextrin (I)in a powdered form may be added to and dissolved in the beverage alongwith an emulsifying agent, a thickening agent and the like, and thelike.

EXAMPLES

The present invention will be specifically described hereinafter by wayof examples and comparative examples. Note that the present invention isnot limited to these. Also, as used herein, “parts” means “parts byweight” and “%” means “wt %” unless otherwise specified. As used herein,products with a mark “*” indicate those which are manufactured by San-EiGen F.F.I., Inc., and a mark “^(‡)” is an abbreviation of “registeredtrademark” of San-Ei Gen F.F.I., Inc.

Preparation Examples 1 to 3 Preparation of Dextrin

Potato starch was poured into water at 70° C., followed by stirring, toobtain a suspension. Heat-resistant a-amylase was added to and mixed inthe suspension, and thereafter, the mixture suspension was allowed toreact at 70 to 100° C. The degree of decomposition was evaluated using ablue value (absorbance at 680 nm) as a measure.

Note that the blue value was obtained by the following method.

(1) An aqueous solution containing the dextrin at a concentration of 1w/v % is prepared and cooled to 25° C.

(2) Ten ml of the 1 w/v % aqueous solution of the dextrin (25° C.) ismixed with 10 ml of an aqueous solution containing 20 mg of iodine and200 mg of potassium iodide, and the mixture solution is adjusted withdistilled water to 100 ml.

(3) After the thus-obtained prepared solution is shaken at 25° C. for 30minutes while being shielded from light, an absorbance at 680 nm of thereaction solution is measured using a spectrophotometer at 25° C.

In this case, when the blue value (absorbance at 680 nm) reached withina desired range of 0.4 to 1.2, preferably within the range of 0.5 to0.9, hydrochloric acid was added to the reaction solution, followed byheated to 90° C., to inactivate the enzyme (heat-resistant α-amylase),thereby arresting the reaction.

Dextrin solutions having a blue value of 0.66, 0.60 and 0.83 wereprepared in this manner. The dextrin solutions were subjected to theaforementioned enzymatic reaction, followed by decolorization andfiltration using active carbon and pearlite, and then spray drying intopowder. The powder was used in experiments described below. Dextrins(powder) having a blue value of 0.66, 0.60 and 0.83 are referred tohereinafter as dextrins of Preparation Examples 1 to 3.

Experimental Example 1 Characteristics of Dextrins

For the dextrins prepared in Preparation Examples 1 to 3, the followingcharacteristics (a) to (d) were measured. Also, for comparison, thecharacteristics (a) to (d) of existing dextrins were similarly measured(an existing product 1: “PASELLI SA2 (manufactured by AVEBE), anexisting product 2: “Instant N-Oils and fats II” (manufactured by NipponNSC Ltd.), an existing product 3: Pinedex #100 (manufactured byMatsutani Chemical Industry Co., Ltd.), an existing product 4:“C*DELIGHT MD01970 (manufactured by Cargill Japan Limited), an existingproduct 5: “Dextrin NSD-C” (manufactured by Nissi CO., LTD.), anexisting product 6: “Pinedex #3 (manufactured by Matsutani ChemicalIndustry Co., Ltd.)).

(a) Blue Value:

An absorbance (680 nm) of a reaction solution is measured by thefollowing method.

(1) A 1 w/v % aqueous solution of a dextrin is prepared using distilledwater at 80° C., and is then cooled to 25° C.

(2) 10 ml of the 1 w/v % aqueous solution of the dextrin (25° C.) ismixed with 10 ml of an aqueous solution containing 20 mg of iodine and200 mg of potassium iodide (0.2 w/v % of iodine and 2 w/v % of potassiumiodide), and is then adjusted with distilled water to an amount of 100ml prepared solution.

(3) After the prepared solution is shaken at 25° C. for 30 minutes whilebeing shielded from light, the absorbance at 680 nm of the reactionsolution is measured using a spectrophotometer at 25° C.

(b) Gel (Jelly) Strength (N/cm²):

A gel strength (N/cm²) is measured after being dissolved in distilledwater at 80° C. to prepare a 30 wt % aqueous solution of a dextrin, andthen being allowed to stand at 5° C. for 24 hours, by the followingmethod,

A load is applied to the object to be measured at 5° C. using a plungerhaving a diameter of 3 mm at a plunger rate of 60 nm/min. When theobject to be measured is ruptured, a load (N/cm²) of the object ismeasured.

(c) Viscosity (mPa·s):

A 30 wt % aqueous solution of a dextrin is prepared using distilledwater at 25° C. After being allowed to stand at 25° C. for 5 minutes, aviscosity (mPa·s) of the solution is measured by one-minute measurementusing a BL type rotating viscometer (equipped with rotor Nos. 1 to 4) at25° C., where the rotational speed is 12 rpm. Note that the range of theviscosity which can be measured under these conditions are: 0 to 500mPa·s for rotor No. 1; 0 to 2,500 mPa·s for rotor No. 2; 0 to 10,000mPa·s for rotor No. 3; and 0 to 50,000 mPa·s for rotor No. 4.

(d) Ratio of Gel Strengths (A/B)

The ratio (A/B) of gel strengths A and B measured under the followingconditions is obtained. Note that the gel strength is measured by themethod described in (b) above.

A: a gel strength (N/cm²) as measured after being dissolved in distilledwater at 80° C. to prepare a 30 wt % aqueous solution of the dextrin,and then being allowed to stand at 5° C. for 24 hours; and

B: a gel strength (N/cm²) as measured after being dissolved in distilledwater at 25° C. to prepare a 30 wt % aqueous solution of the dextrin,and then being allowed to stand at 5° C. for 24 hours.

The results are shown in Table 2.

TABLE 2 Existing Existing Existing Existing Existing Existing F. Ex. 1F. Ex. 2 F. Ex. 3 product 1 product 2 product 3 product 4 product 5product 6 Dextrin PASELLI SA2 Instant N- Pinedex #100 C*DELIGHT DextrinNSD-C Pinedex #3 AVEBE Oils and Matsutani MD01970 Nissi CO., Matsutanifats II Chemical Cargill Japan LTD. Chemical Nippon NSC Industry Co.,Limited Industry Co., Ltd. Ltd. Ltd. (a) Blue value 0.66 0.60 0.83 1.421.74 0.32 1.54 0.11 0.04 (λ680 nm) (b) Gel 6.8 6.1 8.0 4.8 4.8 liquid,6.9 liquid, liquid, strength (N/cm²) incapable incapable incapablemeasurement measurement measurement (c) Viscosity 55 50 69 235 48,000130 220 30 9 (mPa · s) (d) Gel 1.3 1.3 1.5 — 0.58 — 2.16 — — strengthratio (A/B) Gel strength A 6.8 6.1 8.0 4.8 4.8 liquid, 6.9 liquid,liquid, (N/cm²) incapable incapable incapable measurement measurementmeasurement Gel strength B 5.2 4.7 5.3 paste, 8.3 liquid, 3.2 liquid,liquid, (N/cm²) incapable incapable incapable incapable measurementmeasurement measurement measurement DE value 3.8 4.2 3.5 3.2 NA 3.6 NA9.0 25 F. Ex. = Preparation Example

Experimental Example 2 Preparation of Fatty Tissue Substitute (1)

It was studied whether or not a fatty tissue substitute can be preparedusing various dextrins (Preparation Example 1 and the existing products1 to 5) shown in Table 2.

Specifically, the dextrins shown in Table 2 (Preparation Example 1 andthe existing products 1 to 5) were each added to water at 70° C.,following by dissolution with stirring, to prepare a 35%dextrin-containing aqueous solution. Next, the resultingdextrin-containing aqueous solution was poured into a container and wasthen cooled in a refrigerator (5° C.) for 24 hours. The suitability as afatty tissue substitute of the products thus obtained was evaluated interms of appearance, property (Fattiness/richness), easiness to mince,and taste and smell.

A product (Example 2-1) prepared using the dextrin of PreparationExample 1 had a white appearance similar to that of fatty tissue (fat),was neither liquid nor semi-liquid and had appropriate hardness at roomtemperature (25° C.). And the product (Example 2-1) had excellentworkability when it was processed into ground (minced) material or thelike using a machine. Also, the product did not have dextrin-specificstarch flavor or unpleasant taste, and was useful as an edible fattytissue substitute.

On the other hand, products (Comparative Examples 2-3 and 2-5) preparedusing the dextrins of the existing products 3 and 5 were all liquid evenwhen cooled to 1° C., and therefore, were not able to be a substitutefor fatty tissue (fat). Also, fatty tissue substitutes (ComparativeExamples 2-1, 2-2 and 2-4) prepared using the dextrins of the existingproducts 1, 2 and 4 were all solid at room temperature (25° C.), but (i)had a high viscosity when dissolving dextrins, resulting in poorworkability during preparation, (ii) had grittiness and lacked a smoothmouthfeel, (iii) had a slight light brown appearance and lacked anappearance similar to that of fatty tissue (fat), (iv) collapsed intosmall pieces when tried to be minced by mechanical processing, and thelike. Thus, the products were not suitable for a fatty tissuesubstitute. Also, products prepared using the dextrins of the existingproducts 1 to 3 had strong starch-specific flavor and were not suitablefor foods.

Experimental Example 3 Preparation of Fatty Tissue Substitute (2)

It was studied whether or not a fatty tissue substitute can be preparedusing the dextrins of Preparation Example 1 or the existing products 1to 5 in combination with a carrageenan. Specifically, initially, 33parts of the dextrin (powder) and 1.7 parts of the carrageenan (powder)were mixed and were added to water at 50° C. to a total amount of 100parts, followed by stirring for 10 minutes, to prepare an aqueoussolution containing the dextrin and the carrageenan. Thereafter, theresulting aqueous solution was poured into a container and was thencooled in a refrigerator (5° C.) for 24 hours (Example 3-1 andComparative Examples 3-1 to 3-5). Also, as a control for comparison, acarrageenan-containing aqueous solution was prepared in a manner similarto that described above, except that no dextrin was used, and instead,glucose was used (the total solid content was adjusted), and was thencooled in a refrigerator (5° C.) for 24 hours (Comparative Example 3-0,no dextrin was used).

Note that, as the aforementioned carrageenan, a carrageenan (GELRICH^(‡) No. 3*) satisfying the following characteristics (1) to (3) wasused:

(1) being soluble in water at 50° C. or less;

(2) a 1.5 wt % aqueous solution of the carrageenan being not gelable at25° C.; and

(3) containing more than 0 and not more than 0.1 wt % of calcium ions.

The suitability as a fatty tissue substitute of the aforementionedproducts (preparations) was evaluated in terms of (i) fattiness andrichness, (ii) easiness to mince, (iii) flavor, and (iv) overallevaluation. Note that (i) fattiness and richness, and (ii) easiness tomince were evaluated in accordance with criteria described below. Also,the overall evaluation was carried out in a comprehensive manner from(i) to (iii), where, of all the preparations, one which is the mostsuitable for a fatty tissue substitute was given a score of 10 (good),and one which is the least suitable was given a score of 1 (poor).

(1) Fattiness and Richness

A mouthfeel of each preparation when it is eaten is evaluated on a scaleof 1 to 10. Specifically, of all the preparations, one which has amouthfeel which is the closest to that which is obtained when fattytissue is used, is given a score of 10 (good), and one which has amouthfeel which is the most different from that which is obtained whenfatty tissue is used, is given a score of 1 (poor).

(2) Easiness to Mince

Easiness to mince of each preparation when it is processed into a ground(minced) material is evaluated on a scale of 1 to 10. Specifically, ofall the preparations, one which is processed into the most uniform andclear grains is given a score of 10 (good), and one which collapses intosmall pieces or which is apt to adhere to an apparatus and thereforewhich is processed into the most non-uniform grains, is given a score of1 (poor).

The results are shown in Table 3.

TABLE 3 Fattiness/ Easiness Overall Dextrin richness to mince Flavorevaluation Example 3-1 Preparation 10 10 good 10 Example 1 Comparativeno use 1 1 good 1 Example 3-0 Comparative Existing 4 7 starch - 3Example 3-1 product 1 derived flavor Comparative Existing too viscosiousto prepare when 1 Example 3-2 product 2 dissolved at room temperatureComparative Existing 3 2 starch- 2 Example 3-3 product 3 derived flavorComparative Existing 4 5 starch- 3 Example 3-4 product 4 derived flavorComparative Existing 2 1 good 2 Example 3-5 product 5

As shown above, the product (Example 3-1) which was prepared using thedextrin of Preparation Example 1 in combination with the carrageenan,had a white and fatty tissue (fat)-like appearance, and was not liquidor semi-liquid and had appropriate hardness at room temperature (25°C.), and also had excellent workability when it was processed into aground (minced) material or the like using a machine. Also, the productdid not have dextrin-specific starch-derived flavor and was suitable foran edible fatty tissue substitute.

Experimental Example 4 Coarse-Ground Sausage in which Fat is Replaced

A coarse-ground sausage was prepared using the fatty tissue substitute(Example 3-1) prepared in Experimental Example 3 in place of lard.Specifically, according to a recipe shown in Table 4, common salt,polymeric phosphate, sodium nitrite and L-sodium ascorbate were added toand mixed with the fatty tissue substitute (Example 3-1) and pork, andthe mixture was allowed to stand in a refrigerator (5° C.) overnight.Next, ice-cold water, sodium casein, spices, sugar and potassium sorbatewere added to the mixture, followed by mixing. Thereafter, the resultantpreparation was stuffed into a sheep intestine by a commonly usedmethod, followed by heating. Thus, the coarse-ground sausage (Example4-1) was prepared. Also, for comparison, a coarse-ground sausage(control example) was similarly prepared using 10 kg of lard in place of10 kg of the aforementioned fatty tissue substitute (Example 3-1).

TABLE 4 Recipe of coarse-ground ground sausage (kg) Pork 70.0 Fat tissuesubstitute 10.0 (Example 3-1) Ice-cold water 20.0 Common salt 1.7Polymeric phosphate 0.3 Sodium nitrite 0.012 L-sodium ascorbate 0.08Sodium casein 1.0 Sugar 1.2 Spices 0.9 Potassium sorbate 0.2

The resulting coarse-ground sausages (Example 4-1 and the controlexample) were eaten after being boils and fatsed in hot water at 80° C.for 5 minutes. When the coarse-ground sausage of Example 4-1 was eaten,the fatty tissue substitute was melted out along with meat juice in themouth, and therefore, it was confirmed that the coarse-ground sausagehas coarse-ground sausage-specific richness and juiciness of fattytissue which are comparable to those of the ordinary coarse-groundsausage (control example) which was prepared using lard. In this regard,it was confirmed that the preparation of Example 3-1 is suitable for afatty tissue substitute.

Experimental Example 5 Preparation of Corn-Flavor Chicken Sausage inwhich Fat is Replaced

(1) Preparation of Sweet Corn-Flavor Fatty Tissue Substitute (Example5-1)

A sweet corn-flavor fatty tissue substitute (Example 5-1) was preparedaccording to a recipe shown in Table 5. Specifically, a mixture of thedextrin of Preparation Example 1 and a carrageenan (GEL RICH^(‡) No. 3*)was added to water, followed by mixing while stirring. Thereafter, soymilk powder, supersweet corn powder (manufactured by Knorr Trading Co.,Ltd.), a sweet corn flavor (aroma chemical) and a colorant were addedand then dissolved with stirring. The resultant aqueous solution waspoured into a container, and was then cooled in a refrigerator (5° C.).Thus, the sweet corn-flavor fatty tissue substitute (Example 5-1) wasobtained.

TABLE 5 Recipe of sweet corn-flavor fat tissue substitute (kg) Dextrin(Preparation Example 1) 30.0 Carrageenan (GEL RICH^(‡) No. 3*) 1.0 Soymilk powder 2.0 Supersweet corn powder 3.0 Sweet corn flavor 0.3Colorant 0.05 Water balance Total 100.0

(2) Preparation of Corn-Flavor Chicken Sausage in which Fat is Replaced(Example 5-2)

A corn-flavor chicken sausage (Example 5-2) was prepared according to arecipe shown in Table 6 using the aforementioned sweet corn-flavor fattytissue substitute (Example 5-1). Specifically, chicken breast, ice-coldwater, common salt, polymeric phosphate, sodium nitrite, L-sodiumascorbate, sugar and spices were successively added, followed bycutting. Next, the sweet corn-flavor fatty tissue substitute prepared in(1) was added, followed by slight cutting. A whipped compositiondescribed in the recipe of Table 6 was added, followed by slight cuttingand then kneading. The resultant material was stuffed into a sheepintestine by a commonly used method, followed by heating. Thus, thecorn-flavor chicken sausage (Example 5-2) was prepared. Note that thewhipped composition was prepared by adding a mixture of whey protein anda carrageenan to water, whipping the mixture using a hand mixer, addingprocessed starch to the mixture, and whipping the mixture again.

TABLE 6 Recipe of corn-flavor chicken sausage (kg) Chicken breast 65.0Sweet corn-flavor fat tissue substitute 15.0 (Example 5-1) Ice-coldwater 35.0 Whipped modified starch 8.0 composition Whey protein 8.0Carrageenan (GEL RICH^(‡) No. 3*) 0.3 Water 83.7 Common salt 1.5Polymeric phosphate 0.3 Sodium nitrite 0.012 L-sodium ascorbate 0.08Sugar 0.5 Spices 5.8

For comparison, a corn-flavor chicken sausage (control example) wassimilarly prepared using 15 kg of a fat processed product which wasprepared by mixing a composition having a recipe described below at roomtemperature, in place of 15 kg of the aforementioned sweet corn-flavorfatty tissue substitute (Example 5-1).

<Recipe of fat processed product (kg)> Lard (5-mm ground pork fat) 94.65(%) Soy milk powder 2.00 Supersweet corn powder 3.00 Sweet corn flavor0.30 colorant 0.05 Total 100.00 (%)

When the resulting corn-flavor chicken sausage (Example 5-2) was boilsand fatsed and eaten, the fatty tissue substitute (Example 5-1) wasmelted out along with meat juice in the mouth, and therefore, it wasconfirmed that the corn-flavor chicken sausage has richness andjuiciness of fat which are comparable to those of the corn-flavorchicken sausage (control example) which was prepared using lard.Moreover, it was confirmed that, by using a fatty tissue substitute towhich a sweet corn-flavor is previously imparted like the fatty tissuesubstitute of Example 5-1, a sausage can be obtained to which a richcorn taste is imparted as compared to when a corn-flavor seasoning ismixed into a sausage.

Experimental Example 6 Hamburg in which Fat is Replaced

A hamburg in which fat is replaced was prepared according to a recipedescribed below. Specifically, a dextrin (Preparation Example 3), acarrageenan and guar gum were gradually added to water while stirring,followed by dissolution with stirring at 70° C. for 10 minutes. Thesolution was poured into a container, and was then allowed to stand in arefrigerator for 24 hours until the solution solidified and turned towhite. Thus, the fatty tissue substitute (Example 6-1) was prepared.

<Recipe of fatty tissue substitute> Dextrin (Preparation Example 3) 37.0(kg) Carrageenan 1.5 Guar gum 1.2 Water balance Total 100.0 kg

Next, a hamburg was prepared using the aforementioned fatty tissuesubstitute (Example 6-1). Specifically, materials of a recipe describedbelow were mixed together, the mixture (90 g) was shaped, and the shapedmixture was cooked using a portable electric griddle at 180° C. for oneminute for each surface. Next, the shaped mixture was cooked by steaminguntil the center of the mixture reached a temperature of 75° C. Thus,the hamburg in which fat is replaced (Example 6-2) was prepared. On theother hand, as a control for comparison, a hamburg (control example) wasprepared using lard in place of the fatty tissue substitute.

TABLE 7 <Recipe of hamburg> (kg) Control Example 6-2 Example Beef round(5-mm ground 25.0 25.0 meat) Pork leg (5-mm ground meat) 20.0 20.0 Porkfat (5-mm ground meat) — 15.0 Fat tissue substitute 15.0 — (Example 6-1)Granular soybean protein 10.0 10.0 (with 3-fold water) Onion (sauteed)10.0 10.0 Nama-panko (a kind of non- 5.0 5.0 dried bread crumb in Japan)Water 15.0 15.0 Common salt 0.4 0.4 Preservative 0.5 0.5 Trehalose 1.51.5 Dried konjac processed 0.5 0.5 product (SAN SMART^(‡) 400*)Seasoning 0.2 0.2 Spices 0.3 0.3

The hamburg (Example 6-2) prepared according to the aforementionedrecipe had a calorie value which was lower by about 40% than that of thehamburg of the control example, but had a juicy mouthfeel which was notmuch different from that of the hamburg of the control example.Therefore, it was confirmed that, by using the fatty tissue substitute(Example 6-1), a low-fat hamburg can be prepared without impairing ataste or a mouthfeel.

Experimental Example 7 Preparation of Emulsion-Like Composition(Mayonnaise-Like Composition) Containing No Oils and Fats (1)

It was studied whether an emulsion-like composition which has a propertyand a mouthfeel which are similar to those of emulsion foods, such asmayonnaise and the like, can be prepared using the dextrins ofPreparation Example 1 or the existing products 1 to 5 and without oilsand fats.

Specifically, 15% of each dextrin (Preparation Example 1 or the existingproducts 1 to 5) was added to water at 80° C., followed by stirring, toprepare a dextrin-containing aqueous solution. After the total amountthereof was adjusted by water, the aqueous solution was poured into acontainer, followed by cooling in a refrigerator (5° C.) for three days,to obtain a cloudy paste-like composition (Example 7-1 and ComparativeExamples 7-1 to 7-5). Each prepared composition was evaluated in termsof appearance and mouthfeel. Also, the particle size distribution ofcrystalline particles of the dextrin which were generated in eachcomposition was measured, from which a particle diameter (a mediandiameter and an average particle diameter) and a standard deviation werecalculated. The results are shown in Table 8.

Note that the particle size distribution was measured using a laserdiffraction particle size distribution analyzer (SALD-2100 manufacturedby Shimadzu Corporation, measurement absorbance range: 0.01 to 0.2,refractive index: 1.70 to 0.20 i). Also, as a control for comparison, aparticle diameter and a particle size distribution of oils and fatsparticles in a commercially available mayonnaise (manufactured by Q.P.Corporation) (control example) were measured.

TABLE 8 Crystalline particle Average Median particle diameter diameterStandard Dextrin Appearance Mouthfeel (μm) (μm) deviation Example 7-1Preparation cloudy smooth 3.06 2.73 0.30 Example 1 Comparative Existingcloudy gritty 370.83 204.04 0.63 Example 7-1 product 1 ComparativeExisting brownish gritty 414.46 317.55 0.47 Example 7-2 product 2 cloudyComparative Existing transparent smooth — — — Example 7-3 product 3Comparative Existing cloudy slightly 4.30 3.03 0.70 Example 7-4 product4 gritty Comparative Existing transparent smooth — — — Example 7-5product 5 Control Example — — — 2.44 2.46 0.17 commercially availablemayonnaise

The composition (Example 7-1) which was prepared using the dextrin ofPreparation Example 1 did not contain oils and fats, but had emulsionfood-specific cloudiness and a smooth mouthfeel. Also, the crystallineparticles have a median diameter and an average particle diameter whichare both about 2 to 3 μm. This particle diameter is approximate to thatof emulsion particles (crystalline microparticles) in mayonnaise, whichcontains oils and fats and has a smooth mouthfeel. The crystallineparticles having such a particle diameter are considered to impart asmooth mouthfeel and oils and fats enriched properties to the processedfood composition. Moreover, the crystalline particles of the composition(Example 7-1) which was prepared using the dextrin of PreparationExample 1 also had a standard deviation of as small as 0.30. From this,it was confirmed that an emulsion-like composition having an emulsionfood-specific property and mouthfeel can be prepared using the dextrinof Preparation Example 1 and without using oils and fats.

On the other hand, the compositions (Comparative Examples 7-1 and 7-2)which were prepared using the dextrins of the existing products 1 and 2had a median diameter and an average particle diameter which were bothas large as about 200 to 400 μm, and had grittiness. Moreover, theirstandard deviations were also as large as 0.47 and 0.63, respectively.The composition (Comparative Example 7-4) which was prepared using thedextrin of the existing product 4 had a median diameter and an averageparticle diameter which were both as small as about 3 to 4 μm, but had astandard deviation of 0.70, i.e., a wide crystalline particledistribution, and therefore, there were large crystalline particleswhich impart grittiness and too small crystalline particles which cannotimpart oils and fats enriched properties, resulting in a lack ofsufficient smoothness and oils and fats enriched properties. Also, thecompositions (Comparative Examples 7-3 and 7-5) which were preparedusing the dextrins of the existing products 3 and 5 remained translucentafter as long as three days of cooling, and even the particle diameterof the dextrin failed to be measured.

Experimental Example 8 Preparation of Emulsion-Like Composition(Dressing-Like Composition) Containing No Oils and Fats (2)

It was studied whether or not an emulsion-like composition which has aproperty and a mouthfeel which are similar to those of emulsion foods,can be obtain using the dextrins of Preparation Example 1 and theexisting product 1 to 3 in combination with xanthan gum and withoutusing oils and fats. Specifically, initially, 15% of each dextrin(Preparation Example 1, the existing products 1 to 3) and 0.1% ofxanthan gum (SAN ACE^(‡) NXG-S*) were added to water at 80° C., followedby stirring, to prepare an aqueous solution containing the dextrin andthe xanthan gum. Thereafter, the thus-prepared aqueous solution waspoured into a container, followed by cooling in a refrigerator (5° C.),to prepare a cloudy liquid composition. Also, as a control forcomparison, 0.2% of an emulsifying agent, 0.4% of xanthan gum (SANACE^(‡) NXG-S*) and 64.4% of water were mixed together, and 35% of saladoil was gradually added to the mixture little by little while stirring.The resultant mixture was homogenized using a colloid mill to prepare acloudy liquid emulsion composition (control example containing nodextrin).

These compositions (Example 8-1 and Comparative Examples 8-1 to 8-3)which were prepared using the dextrins of Preparation Example 1 and theexisting products 1 to 3 and without using oils and fats, and theemulsion composition (control example) which was prepared using oils andfats and without using a dextrin, were evaluated in terms of (1)smoothness, (2) richness and oils and fats enriched properties, (3)cloudiness, (4) glossiness, and (5) taste. Note that this evaluation wascarried out on a scale of 1 to 10, where the control for comparison hasa score of 10, and the ranking of scores from highest to lowest is 10,9, 8, and 1.

The results are shown in Table 9.

TABLE 9 Richness/ oils and fats enriched Dextrin Smoothness propertiesCloudiness Glossiness Taste Example 8-1 Preparation 10 9 9 10 9 Example1 Comparative Existing 3 6 7 4 2 Example 8-1 product 1 ComparativeExisting 6 3 7 6 6 Example 8-2 product 2 Comparative Existing 7 2 1 5 3Example 8-3 product 3 Control no use 10 10 10 10 10 Example

As a result, the composition (Example 8-1) which was prepared using thedextrin of Preparation Example 1 had emulsion-specific smoothness,richness and oils and fats enriched properties, cloudiness, andglossiness which are comparable to those of the emulsion composition(the control for comparison), and did not contain oils and fats, but hada property similar to that of the emulsion composition (emulsion-likecomposition). Moreover, regarding taste and smell, it was confirmed thatthe composition of Example 8-1 does not have dextrin-specific starchflavor (smell and taste) and is satisfactory, and can be used as anedible emulsion-like composition. In contrast to this, the compositionwhich was prepared using the dextrin of the existing product 3 wastransparent and did not have emulsion-specific cloudiness. Also, thecompositions which were prepared using the dextrins of the existingproducts 1 to 3 did not have emulsion composition-specific richness orglossiness, and in addition, had a gritty mouthfeel (ComparativeExamples 8-1 to 8-3), strong dextrin-specific starch-derived flavor(Comparative Example 8-1) and the like. From this, it was confirmed thata composition which has a property similar to that of emulsioncompositions cannot be obtained using the dextrins of the existingproducts.

Experimental Example 9 Preparation of Non-Emulsion Mayonnaise-LikeSeasoning Containing No Oils and Fats (1)

Non-oils and fats seasonings (Examples 9-1 to 9-5) were prepared usingthe dextrins of the Preparation Examples 1 to 3 and without using oilsand fats. Specifically, seasonings shown in Table 10 were added to waterat 80° C., followed by dissolution by heating for 10 minutes. Next, 3.5%of vinegar (using brewed vinegar having an acidity of 10%), 2% ofstraight lemon juice, 2.5% of common salt and 0.3% of sodium L-glutamatewere added to the mixture, followed by stirring for two minutes, andthereafter, the mixture was adjusted with water so that the total amountbecomes 100%. Thereafter, the thus-prepared aqueous solution was pouredinto a container by hot-fill packaging and was then cooled to roomtemperature, followed by cooling in a refrigerator (5° C.)

On the other hand, for comparison, a seasoning (Comparative Example 9-3)was prepared in a similar manner, except that the dextrin of theexisting product 3 (Pinedex #100 (manufactured by Matsutani ChemicalIndustry Co., Ltd.)) was used in place of the dextrin of PreparationExample 1.

TABLE 10 Comparative Example Example 9-1 9-2 9-3 9-4 9-5 9-3 Dextrin(Preparation 14  — — 14 14 — Example 1) Dextrin (Preparation — 13  — — —— Example 2) Dextrin (Preparation — — 15  — — — Example 3) Dextrin(existing — — — — — 14  product 3) Xanthan gum¹⁾   0.1   0.15   0.07 0.10.1   0.1 Gum ghatti²⁾ — — — 0.3 0.3 — Sugar 3 3 3 3 3 3 Emulsifier — —— — 0.05 — (monoglyceride of succinate) Total amount is 100  100  100 100 100 100  adjusted with water ¹⁾SAN ACE^(‡) NXG-S* ²⁾Gum ghatti SD*

The seasonings (Example 9-1 to 9-5) which were prepared using thedextrins of Preparation Examples 1 to 3 did not contain oils and fats oregg yolk, but had all property of cloudiness, smoothness, oils and fatsenriched properties, and adhesiveness when they are spread on foodproducts, and had a property, a flavor and a mouthfeel which are similarto those of mayonnaise (mayonnaise-like seasonings). Among them, theseasoning (Example 9-4) which was prepared using xanthan gum and gumghatti in combination with the dextrin of Preparation Example 1, had asmoother mouthfeel. Also, the seasoning (Example 9-5) which was preparedusing the dextrin of Preparation Example 1, xanthan gum and gum ghatti,and an emulsifying agent (a monoglyceride of succinate), was amayonnaise-like seasoning having excellent stability of preservationwhich did not solidify or increase its viscosity even after long-termpreservation, and had a smooth mouthfeel for a long period of time. Thisresult means that the dextrin of Preparation Example 1 can be used toprepare a mayonnaise-like seasoning having an appearance, a flavor and amouthfeel similar to those of mayonnaise, without using oils and fats oregg yolk. In other words, according to the present invention, it ispossible to provide a low-calorie and low-fat mayonnaise-like seasoningwhich does not contain an allergen, such as egg or the like, andtherefore, does not cause an allergy.

On the other hand, when the dextrin of the existing product 3 was usedin place of the dextrin of Preparation Example 1, a mayonnaise-specificcloudy solution failed to be obtained, and therefore, a seasoningsimilar to mayonnaise failed to be prepared (Comparative Example 9-3).

Experimental Example 10 Preparation of Non-Emulsion Mayonnaise-LikeSeasoning Containing No Oils and Fats (2)

Non-oils and fats seasonings (Example 10-1 and Comparative Examples 10-1to 10-5) were prepared according to a recipe described below using thedextrins of Preparation Example 1 and the existing products 1 to 5 andwithout using oils and fats. Also, for comparison, a seasoning(Comparative Example 10-0: no dextrin was used) was similarly preparedusing 14% of glucose (the total solid content was adjusted) in place of14% of the dextrin.

<Recipe of non-oils and fats seasoning> Dextrin 14.0 (%) Sugar 7.0 Applecider vinegar 7.0 Brewed vinegar 4.5 Lemon juice 2.0 Common salt 4.0 Gumghatti 0.3 Xanthan gum 0.1 Sodium L-glutamate 0.2 Carotene colorant 0.1Water balance Total 100.0%

Specifically, sugar, xanthan gum (SAN ACE^(‡) NXG-S*), gum ghatti (gumghatti SD*) and the dextrin were added to water while stirring, and weredissolved with stirring while heating at 80° C. for 10 minutes. Next,apple cider vinegar, brewed vinegar, lemon juice, common salt, sodiumL-glutamate and a carotene colorant were added to the mixture, which wasthen adjusted with water so that the total amount becomes 100%.Thereafter, the thus-prepared solution was poured into a container byhot-fill packaging and was then cooled to room temperature, followed bycooled in a refrigerator (5° C.)

The seasonings thus obtained were evaluated in terms of (1) richness andoils and fats enriched properties, (2) appearance, (3) mouthfeel, (4)flavor, and (5) overall evaluation. Note that the evaluation was carriedout on a scale of 1 to 10 for (1) richness and oils and fats enrichedproperties and (5) overall evaluation. Specifically, for (1) richnessand oils and fats enriched properties, of the obtained seasonings, onewhich had the thickest paste and had high richness and oils and fatsenriched properties was given a score of 10 (good), and one which hadthe lowest richness and oils and fats enriched properties was given ascore of 1 (poor). Also, for (5) overall evaluation, of the obtainedseasonings, which were evaluated in a comprehensive manner, one whichwas the most similar to mayonnaise was given a score of 10 (good), andone which was the least similar to mayonnaise was given a score of 1(poor). The results are shown in Table 11.

TABLE 11 oils and fats enriched Appearance Overall Dextrin propertie

(FIG. 1) Mouthfeel Flavor evaluation Example 10-1 Preparation 10

like smooth good 10 Example 1 cloudiness mayonnaise- mayonnaise-

like Comparative Existing 3 aggregation/ gritty starch- 2 Example 10-1product 1 separation derived flavor Comparative Existing 3 aggregation/gritty good 3 Example 10-2 product 2 separation Comparative Existing 2translucent liquid starch- 2 Example 10-3 product 3 derived flavorComparative Existing 3 aggregation/ gritty starch- 2 Example 10-4product 4 separation derived flavor Comparative Existing 1 translucentliquid good 1 Example 10-5 product 5 Comparative no use 1 transparentLiquid Good 1 Example 10-0

indicates data missing or illegible when filed

Also, appearances are shown in FIG. 1. In FIG. 1, (1), (3), (4), (5),(6) and (7) indicate the non-oils and fats seasonings (Example 10-1 andComparative Examples 10-1 to 10-5) which were prepared using (1) thedextrin of Preparation Example 1, (3) the dextrin of the existingproduct 1, (4) the dextrin of the existing product 2, (5) the dextrin ofthe existing product 3, (6) the dextrin of the existing product 4, and(7) the dextrin of the existing product 5, respectively. Also, (2)indicates the non-oils and fats seasoning (Comparative Example 10-0)which was prepared without using a dextrin.

As can be seen from FIG. 1, the non-oils and fats seasoning (Example10-1) which was prepared using the dextrin of Preparation Example 1 wasuniformly cloudy, resulting in an appearance which is similar to that ofmayonnaise, and also had a smooth mouthfeel similar to that ofmayonnaise, and therefore, was similar to mayonnaises in terms ofproperty, appearance and mouthfeel (mayonnaise-like seasoning). On theother hand, when the other dextrins (the existing products 1 to 5) wereused, the resultant products did not have a cloudy appearance, andaggregation and separation occurred therein, and therefore, the productswere different from mayonnaise in at least an appearance. Thus, aseasoning similar to mayonnaises failed to be prepared (ComparativeExamples 10-1 to 10-5).

Experimental Example 11 Preparation of Emulsion-Like Dressing ContainingNo Oils and Fats (1)

A non-oils and fats dressing (Example 11-1) was prepared using thedextrin of Preparation Example 1. Specifically, initially, 10% of thedextrin of Preparation Example 1, 0.12% of xanthan gum (SAN ACE^(‡)NXG-S*), and 3% of sugar were added to water at 80° C., followed bydissolution by heating for 10 minutes. Next, 10% of vinegar (usingbrewed vinegar having an acidity of 10%) and 2.5% of common salt wereadded to the mixture, followed by stirring for two minutes, andthereafter, the mixture was adjusted with water so that the total amountbecomes 100%. Thereafter, the thus-prepared aqueous solution was pouredinto a container by hot-fill packaging and was then cooled to roomtemperature, followed by cooling in a refrigerator (5° C.) for threedays.

The dressing thus obtained (emulsion-like dressing) did not contain oilsand fats, but had richness and oils and fats enriched properties,cloudiness, and glossiness which are similar to those of emulsion-typeoils and fats-containing dressings.

Experimental Example 12 Preparation of Emulsion-Like Dressing ContainingNo Oils and Fats (2)

Non-oils and fats dressings (Example 12-1 and Comparative Examples 12-1to 12-5) were prepared according to a recipe described below using thedextrins of Preparation Example 1 and the existing products 1 to 5.Also, for comparison, a non-oils and fats dressing (Comparative Example12-0: no dextrin was used) was similarly prepared using 8% of glucose(the total solid content was adjusted) in place of 8% of the dextrin.

<Recipe of non-oils and fats dressing> Dextrin 8.0 (%) Sugar 6.0 Brewedvinegar 10.0 Common salt 3.0 Xanthan gum 0.1 Sodium L-glutamate 0.5 SANARTIST^(‡) PX* 0.8 Aroma chemical 0.1 Water balance Total 100.0%

Specifically, sugar, SAN ARTIST^(‡) PX* (bacterial cellulose-containingpreparation), xanthan gum (SAN ACE^(‡) NXG-S*) and the dextrin(Preparation Example 1, the existing products 1 to 5) were added towater while stirring, followed by dissolution at room temperature withstirring for 10 minutes. Next, brewed vinegar, common salt, sodiumL-glutamate and an aroma chemical were added to the mixture, which wasthen adjusted with water so that the total amount becomes 100%.Thereafter, the thus-prepared solution was heated to 90° C., was thenpoured into a container by hot-fill packaging, and was then cooled toroom temperature, followed by cooling in a refrigerator (5° C.).

The dressings thus obtained were evaluated in terms of (1) richness andoils and fats enriched properties, (2) appearance, (3) mouthfeel, (4)flavor, and (5) overall evaluation. Note that the evaluation was carriedout on a scale of 1 to 10 for (1) richness and oils and fats enrichedproperties and (5) overall evaluation. Specifically, for (1) richnessand oils and fats enriched properties, of the obtained dressings, onewhich had the highest richness and oils and fats enriched properties wasgiven a score of 10 (good), and one which had the lowest richness andoils and fats enriched properties was given a score of 1 (poor). Also,for (5) overall evaluation, of the obtained dressings, which wereevaluated in a comprehensive manner, one which was the most similar togenuine emulsion-type dressing was given a score of 10 (good), and onewhich was the least similar to genuine emulsion-type dressing was givena score of 1 (poor).

The results are shown in Table 12.

TABLE 12 Richness/ oils and fats enriched Overall Dextrin propertiesAppearance Mouthfeel Flavor evaluation Example 12-1 Preparation 10emulsion- smooth good 10 Example 1 like mouthfeel cloudiness, glossinessComparative Existing 6 slightly Gel starch- 1 Example 12-1 product 1brownish derived cloudiness, flavor gel, no fluidity ComparativeExisting 3 slightly sticky, good 3 Example 12-2 product 2 brownish poormelting cloudiness in the mouth Comparative Existing 2 translucentsmooth starch- 4 Example 12-3 product 3 mouthfeel derived flavorComparative Existing 5 emulsion- Gel starch- 4 Example 12-4 product 4like derived cloudiness flavor Comparative Existing 1 translucent smoothgood 2 Example 12-5 product 5 mouthfeel Comparative no use 1 translucentLiquid good 1 Example 12-0

Experimental Example 13 Preparation of Fat Spread-Like Food ProductContaining No Oils and Fats (1)

A fat spread-like food product (Example 13-1) was prepared using thedextrin of Preparation Example 1 and without using oils and fats.Specifically, initially, 20% of the dextrin of Preparation Example 1,0.5% of guar gum, and 4% of common salt were added to water at 80° C.,followed by dissolution by heating for 10 minutes. The mixture was thenadjusted with water so that the total amount becomes 100%. Thereafter,the thus-prepared aqueous solution was poured into a container byhot-fill packaging and was then cooled to room temperature, followed bycooling in a refrigerator (5° C.) for three days. The food product thusprepared (Example 13-1) was a fat spread-like food product which did notcontain oils and fats, but had richness and oils and fats enrichedproperties, cloudiness, and glossiness which are similar to those of fatspread containing 50% of oils and fats.

Experimental Example 14 Preparation of Fat Spread-Like Food ProductContaining No Oils and Fats (2)

Food products (Example 14-1 and Comparative Examples 14-1 to 14-5) wereprepared according to a recipe described below using the dextrins ofPreparation Example 1 and the existing products 1 to 5 and without usingoils and fats. Also, for comparison, a food product (Comparative Example14-0, no dextrin was used) was similarly prepared using 20% of glucose(the total solid content was adjusted) in place of 20% of the dextrin.

<Recipe of fat spread-like food product> Dextrin 20.0 (%) Common salt4.0 Guar gum 0.5 Carotene colorant 0.1 Aroma chemical 0.1 Water balanceTotal 100.0%

Specifically, sugar, guar gum and each dextrin (Preparation Example 1,the existing products 1 to 5) were added to water while stirring,followed by dissolution with stirring at 80° C. for 10 minutes. Next,common salt, a carotene colorant and an aroma chemical were added to themixture, which was then adjusted with water so that the total amountbecomes 100%. Thereafter, the thus-prepared solution was heated to 90°C., and was then poured into a container by hot-fill packaging, followedby cooling to room temperature.

The food products thus obtained were evaluated in terms of (1) richnessand oils and fats enriched properties, (2) appearance, (3) mouthfeel,(4) flavor, and (5) overall evaluation. Note that the evaluation wascarried out on a scale of 1 to 10 for (1) richness and oils and fatsenriched properties and (5) overall evaluation. Specifically, for (1)richness and oils and fats enriched properties, of the obtained foodproducts, one which was the most rich paste and had the highest richnessand oils and fats enriched properties was given a score of 10 (good),and one which had the lowest richness and oils and fats enrichedproperties was given a score of 1 (poor). Also, for (5) overallevaluation, of the obtained food products, which were evaluated in acomprehensive manner, one which was the most similar to fat spread wasgiven a score of 10 (good), and one which was the least similar to fatspread was given a score of 1 (poor).

The results are shown in Table 13.

TABLE 13 Richness/ oils and fats enriched Overall Dextrin propertiesAppearance Mouthfeel Flavor evaluation Example 14-1 Preparation 10emulsion-like smooth, good 10 Example 1 cloudiness, glossy, good fatspread- spreadability like Comparative Existing 4 emulsion-likestickiness, starch- 5 Example 14-1 product 1 cloudiness, poor meltingderived fat spread- in the mouth, flavor like gritty ComparativeExisting 3 emulsion-like stickiness, good 5 Example 14-2 product 2cloudiness, poor melting fat spread- in the mouth like ComparativeExisting 2 translucent low-viscosity starch- 2 Example 14-3 product 3liquid derived flavor Comparative Existing 5 emulsion-like stickiness,starch- 4 Example 14-4 product 4 cloudiness, poor melting derived fatspread- in the mouth flavor like Comparative Existing 1 transparentlow-viscosity good 1 Example 14-5 product 5 liquid Comparative no use 1transparent low-viscosity good 1 Example 14-0 liquid

The fat spread (Example 14-1) which was prepared using the dextrin ofPreparation Example 1 was a food product (fat spread-like food product)which did not contain oils and fats, but had richness and oils and fatsenriched properties, cloudiness, and glossiness which are similar tothose of fat spread, which is an emulsion food containing oils and fats.On the other hand, the food products (Comparative Examples 14-1 to 14-5)which were prepared using the dextrins of the existing products(existing products 1 to 5) failed to reproduce even the shaperetentivity of fat spread (Comparative Examples 14-3 and 14-5), andfailed to impart oils and fats enriched properties as compared to whenthe dextrin of Preparation Example 1 was used (Comparative Examples 14-1to 14-5). Moreover, the food products which were prepared using thedextrins of the existing products (existing products 1 to 5) had a heavymouthfeel, such as stickiness, poor melting in the mouth and the like.

Experimental Example 15 Preparation of Fat Spread-Like Food ProductContaining No Oils and Fats (3)

A fat spread-like food product was prepared using the dextrin of thePreparation Example 3 and without using oils and fats. Specifically, thedextrin and sugar were added to water, followed by dissolution withstirring while heating at 80° C. for 10 minutes. Next, common salt, wheyprotein, xanthan gum, guar gum, an aroma chemical and a colorant wereadded and mixed by stirring. The mixture was adjusted with a 50% citricacid aqueous solution to pH 3.7. The resultant mixture was poured into acontainer, followed by sterilization by boils and fatsing at 85° C. for30 minutes. Thereafter, the mixture was cooled in a refrigerator for 72hours. Thus, the fat spread-like food product (Example 15-1) which doesnot contain oils and fats was prepared (cream cheese-flavor fatspread-like food product).

<Recipe of fat spread-like food product> Dextrin (Preparation Example 3)18.0 (kg) Sugar 7.5 Common salt 0.5 Whey protein 0.7 Xanthan gum 0.06Guar gum 0.04 Aroma chemical 0.2 Colorant 0.1 50% citric acid aqueoussolution proper amount Water balance Total 100.0 (kg)

The cream cheese-flavor fat spread-like food product thus obtained(Example 15-1) did not contain oils and fats, but had excellentfattiness and richness riceness and oils and fats enriched properties,and moreover, a physical property of being easily spread on crackers.

Experimental Example 16 Low-Fat Mayonnaise-Like Seasoning Containing LowAmount of Oils and Fats

Low-fat mayonnaise-like seasonings (Examples 16-1 to 16-4) were preparedaccording to a recipe described below using the dextrin of PreparationExample 1. Also, for comparison, seasonings (Comparative Examples 16-1to 16-7) were similarly prepared according to the recipe without using adextrin (see Table 14). Also, for comparison, seasonings (ComparativeExamples 16-8 to 16-16) were similarly prepared using the dextrin of theexisting product 1 (PASELLI SA2 manufactured by AVEBE) or the existingproduct 3 (Pinedex #100 manufactured by Matsutani Chemical Industry Co.,Ltd.) described in Experimental Example 1 in place of the dextrin ofPreparation Example 1 (see Table 15).

TABLE 14 Example Comparative Example 16-1 16-2 16-3 16-4 16-1 16-2 16-316-4 16-5 16-6 16-7 Vegetable 50.0 35.0 15.0 50.0  75.0  50.0  50.0 35.0  35.0  15.0  15.0  oils and fats Egg yolk 9.0 9.0 9.0 9.0 9.0 9.09.0 9.0 9.0 9.0 9.0 Brewed Vinegar 4.2 4.2 4.2 4.2 4.2 4.2 4.2 4.2 4.24.2 4.2 Common salt 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 Sugar2.5 2.5 2.5 2.5 2.5 2.5 2.5 2.5 2.5 2.5 2.5 L-glutamate Na 0.3 0.3 0.30.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3 Xanthan gum¹⁾ 0.3 0.5 1.2 — — — 0.7 —1.0 — 1.5 Dextrin 3.0 5.0 10 5.0 — — — — — — — (Preparation Example 1)¹⁾xanthan gum: SAN ACE^(‡) NXG-S*

TABLE 15 Comparative Example 16-8 16-9 16-10 16-11 16-12 16-13 16-1416-15 16-16 Vegetable oils 50.0  50.0  50.0  35.0  35.0  35.0  15.0 15.015.0 and fats Egg yolk 9.0 9.0 9.0 9.0 9.0 9.0 9.0 9.0 9.0 BrewedVinegar 4.2 4.2 4.2 4.2 4.2 4.2 4.2 4.2 4.2 Common salt 1.5 1.5 1.5 1.51.5 1.5 1.5 1.5 1.5 Sugar 2.5 2.5 2.5 2.5 2.5 2.5 2.5 2.5 2.5L-glutamate Na 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3 Xanthan gum¹⁾ 0.3 0.30.7 0.5 0.5 1.0 1.2 1.2 1.5 Dextrin (Existing 3.0 — — 5.0 — — 10.0 — —product 1) Dextrin (Existing — 3.0 3.0 — 5.0 5.0 — 10.0 10.0 product 3)¹⁾xanthan gum: SAN ACE^(‡) NXG-S*

<Preparation Method>

1) A dextrin and sugar are added to water and are then dissolved withstirring at 80° C. for 10 minutes.

2) This mixture is cooled to 25° C., and egg yolk is mixed thereto, andthereafter, common salt, sugar, sodium L-glutamate and brewed vinegarare added and mixed.

3) A vegetable oils and fats is added thereto little by little whilestirring.

4) This mixture is emulsified using a colloid mill.

5) The emulsion thus prepared is cooled at 5° C. for 3 days.

The emulsion seasonings thus obtained were evaluated in terms of (1)richness and oils and fats enriched properties, (2) flavor, (3) abilityto be shaped, and (4) viscosity. Note that, for (1) richness and oilsand fats enriched properties and (3) ability to be shaped, evaluationwas carried out on a scale of 1 to 10, where the seasoning ofComparative Example 1 (ordinary mayonnaise) having an oils and fatscontent of 75% was used as a reference (score: 10). For (4) viscosity,evaluation was carried out by one-minute measurement at 25° C. using aBrookfield viscometer, where the frequency rotation was 5 rpm. Theresults are shown in Table 16.

TABLE 16 Richness/ oils and fats Ability enriched to be Viscosityproperties shaped Flavor (mPa · s) Finding Example 16-1 10 10 good114,000 The oils and fats content was 50%, but characteristics similarto those of ordinary mayonnaise (Comparative Example 1) were possessed.Example 16-2 9 10 good 113,000 The oils and fats content was 35%, butcharacteristics similar to those of ordinary mayonnaise were possessed.Example 16-3 9 10 good 109,000 The oils and fats content was 15%, butcharacteristics similar to those of ordinary mayonnaise were possessed.Example 16-4 10 10 good 111,000 Xanthan gum was not used, butcharacteristics similar to those of ordinary mayonnaise were possessed.Comparative 10 10 good 110,000 Typical mayonnaise Example 16-1 (oils andfats content: 75%) Comparative 4 2 good 41,000 The oils and fats contentlower Example 16-2 than that of ordinary mayonnaise led to a reductionin the viscosity, resulting in an reduction in the ability to be shapedand robustness/richness (oils and fats enriched properties) Comparative6 4 good 108,000 When xanthan gum was used to Example 16-3 adjust theviscosity to be the same as that of ordinary mayonnaise, the stickinessbecame high and the melting in the mouth was degraded. In addition,robustness and richness were not obtained. Comparative 3 2 good 26,000The oils and fats content lower Example 16-4 than that of ordinarymayonnaise led to a reduction in the viscosity, resulting in a reductionin the ability to be shaped and the robustness/richness. Comparative 4 3good 112,000 When xanthan gum was added to Example 16-5 ComparativeExample 4 to adjust the viscosity to be the same as that of ordinarymayonnaise, the stickiness became high, and the melting in the mouth wasdegraded. In addition, robustness and richness were not obtained.Comparative 2 1 good 9,9000 The oils and fats content lower Example 16-6than that of ordinary mayonnaise led to a reduction in the viscosity,resulting in a reduction in the ability to be shaped and therobustness/richness. Comparative 3 2 good 67,000 When the oils and fatscontent was Example 16-7 15% or less, then even if xanthan gum wasadditionally used, the viscosity failed to be adjusted to be the same asthat of ordinary mayonnaise. Comparative 6 4 slight 108,000 Even whenthe viscosity was Example 16-8 starch- adjusted to be the same as thatof derived ordinary mayonnaise, the ability flavor to be shaped androbustness/richness were not obtained. Moreover, there were grittiness,starch-derived flavor, and poor melting in the mouth. Comparative 4 2good 34,000 No mayonnaise-specific viscosity Example 16-9 was obtained.Comparative 6 3 good 108,000 When xanthan gum was used to Example 16-10adjust the viscosity to be the same as that of ordinary mayonnaise, thestickiness became high and the melting in the mouth was degraded. Inaddition, robustness and richness were not obtained. Comparative 5 4starch- 111,000 Even when the viscosity was Example 16-11 derivedadjusted to be the same as that of flavor ordinary mayonnaise, theability to be shaped and robustness/richness were not obtained.Moreover, there were grittiness, starch-derived flavor, and poor meltingin the mouth. Comparative 3 2 good 21,000 No mayonnaise-specificviscosity Example 16-12 was obtained. Comparative 5 3 good 110,000 Whenxanthan gum was used to Example 16-13 adjust the viscosity to be thesame as that of ordinary mayonnaise, the stickiness became high and themelting in the mouth was degraded. In addition, robustness and richnesswere not obtained. Comparative 5 4 starch- 105,000 Even when theviscosity was Example 16-14 derived adjusted to be the same as that offlavor ordinary mayonnaise, the ability to be shaped androbustness/richness were not obtained. Moreover, there were grittiness,starch-derived flavor, and poor melting in the mouth. Comparative 3 2good 7,000 No mayonnaise-specific viscosity Example 16-15 was obtained.Comparative 4 2 good 26,000 Even when xanthan gum was Example 16-16additionally used, no mayonnaise- specific viscosity was obtained.

Experimental Example 17 Preparation of Low-Fat Dressing Containing LowAmount of Oils and Fats

A low-fat dressing was prepared using the dextrin of Preparation Example3. Specifically, sugar, dextrin, gum ghatti, tamarind seed gum andxanthan gum were added to water, followed by stirring at roomtemperature for 10 minutes. Common salt, brewed vinegar and L-glutamicacid Na were then added, followed by stirring for 5 minutes. Moreover,egg yolk was added, followed by stirring 1 minute, and thereafter, oilwas gradually added while stirring using a homomixer (9,000 rpm) for 5minutes. After deaeration, the mixture was poured into a container.Thus, the low-fat dressing (Example 17-1) was prepared. On the otherhand, as a control for comparison, a dressing (control example)containing 35% of oil was prepared.

TABLE 17 <Recipe of low-fat dressing> Control Example 17-1 Example Sugar5.0 5.0 Common salt 2.5 2.5 Brewed Vinegar 5.5 5.5 (acidity: 10%)L-glutamate Na 0.4 0.4 Salad oil 20.0 35.0 Egg yolk 0.4 0.4 Xanthan gum0.22 0.18 (SAN ACE^(‡) NXG-S*) Dextrin (Preparation 8.0 — Example 3) Gumghatti 0.1 — Tamarind seed gum 0.3 — Water balance balance Total amount100.0 100.0

The dressing of Example 17-1 was a low-fat dressing which had a fatcontent which is smaller by 15% than that of the dressing (controlexample) containing 35% of oil, but had oils and fats enrichedproperties and body which are similar to those of the control example.

Experimental Example 18 Preparation of Cheese-Like Food (1)

Food products were prepared according to a recipe of Table 18 using thedextrins of Preparation Example 1 and the existing products 1 to 3.Specifically, in the recipe of Table 18, each dextrin (PreparationExample 1, the existing products 1 to 3) was added to and dissolved in askimmed powdered milk-containing aqueous solution which was prepared bydissolving skimmed powdered milk in water. Next, cheese powder, commonsalt, a colorant and an aroma chemical were added and mixed to thesolution, which was then poured into a container, followed bysterilization at 85° C. for one hour and then cooling. Thus, the foodproducts were prepared.

TABLE 18 Recipe Part Dextrin 30.0 (Preparation Example 1, Existingproducts 1 to 3) Skimmed powdered milk 5.0 Cheese powder 5.0 Common salt1.3 Colorant (carotene 0.1 base 9400SV*) Aroma chemical (cheese 0.2 oilE-10*) Water 58.4 Total 100.0

The food product (Example 18-1) which was prepared using the dextrin ofPreparation Example 1 did not contain oils and fats (including oil andfat derived from milk), but had cheese-specific body and oils and fatsenriched properties and mouthfeel, and also had a cheese-specificflavor, i.e., was a food product similar to cheese (cheese-like food).In contrast to this, the food products (Comparative Examples 18-1 to18-3) which were prepared using the existing dextrins (existing products1 to 3) failed to be similar to cheese due to the following problems:strong dextrin-specific starch-derived flavor which significantlyimpairs cheese flavor, and a gritty mouthfeel which lacks a mouthfeelsimilar to that of cheese (Comparative Example 18-1); a high viscosityof the dextrin which prevents preparation of a food product having amouthfeel similar to that of cheese (Comparative Example 18-2); and apasty state lacking cheese-specific shape retentivity, and a lack of acheese-specific oils and fats enriched properties or mouthfeel(Comparative Example 18-3).

Experimental Example 19 Preparation of Cheese-Like Food (2)

A food product was prepared according to Table 19 described below.Specifically, in the recipe of Table 19, the dextrin of PreparationExample 1 and whey protein (MILPRO^(‡) NO. 142*) were added to anddissolved in a skimmed powdered milk-containing aqueous solution whichwas prepared by dissolving skimmed powdered milk in water. Cheesepowder, common salt, a colorant, an aroma chemical, asucralose-containing preparation and a seasoning were added and mixed tothe solution, and the mixture solution was then poured into a container,followed by sterilization at 85° C. for one hour and then cooling. Thecontainer was allowed to stand at 5° C. for 72 hours. Thus, the foodproduct was prepared (Example 19-1).

TABLE 19 Recipe Part Dextrin (Preparation Example 1) 27.0 Whey protein(MILPRO^(‡) No. 142*) 2.0 Skimmed powdered milk 5.0 Cheese powder 5.0Common salt 1.3 Colorant (carotene base 9400SV*) 0.1 Aroma chemical(cheese oil E- 0.2 10*) Sucralose-containing 0.01 formulation³⁾Seasoning (SAN LIKE^(‡) cheese 0.2 enhancer 1111P*) Water 59.19 Total100.0 ³⁾SANSWEET^(‡) SU-100*: sucralose content 15%

The food product thus prepared (Example 19-1) did not contain oils andfats (including oil and fat derived from milk), and contained as smallas 5% of cheese, but had cheese-specific body and a good mouthfeel, andthus was a food product similar to cheese (cheese-like food). Also, thecheese-like food had good cheese-specific shape retentivity at roomtemperature, and was melted by heating for three minutes in a toasteroven, providing a cheese-specific feel of melting and stringiness.

Experimental Example 20 Preparation of Cheese-Like Food (3)

A food product was prepared according to Table 20. Specifically, in therecipe of Table 20, the dextrin of Preparation Example 1, methylcellulose, xanthan gum and a carrageenan were added to and dissolved inwater. Moreover, common salt, a colorant, an aroma chemical, asucralose-containing preparation and a seasoning were added and mixed tothe solution, which was then poured into a container, followed bysterilization at 85° C. for one hour and then cooling. Thus, the foodproduct was prepared (Example 20-1).

TABLE 20 Recipe Part Dextrin (Preparation Example 1) 25.0 Methylcellulose 0.5 Xanthan gum (SAN ACE^(‡) NXG-S*) 0.1 Carrageenan (GELRICH^(‡) No. 3*) 1.0 Common salt 1.3 Colorant (carotene base 9400SV*)0.1 Aroma chemical (cheese oil E- 0.2 10*) Sucralose-containing 0.01formulation⁴⁾ Seasoning (SAN LIKE^(‡) cheese 0.2 enhancer 1111P*)Seasoning (SAN LIKE^(‡) AMINOBASE 0.3 V*) Water 71.29 Total 100.0⁴⁾SANSWEET^(‡) SU-100*: sucralose content 15%

The food product thus prepared (Example 20-1) was a soft-typecheese-like food which did not contain cheese or oils and fats(including oil and fat derived from milk), but had cheese-specific bodyand a good mouthfeel, and moreover, a good cheese flavor. Moreover, whenthe resulting cheese-like food was eaten after three months ofpreservation in a refrigerator, a cheese-specific flavor and a smoothmouthfeel were still present.

Experimental Example 21 Preparation of Cheese-Like Food (4)

Food products (Example 21-1 and Comparative Examples 21-1 to 21-5) wereprepared according to a recipe and a method described below using thedextrins of Preparation Example 1 and the existing products 1 to 5. Itwas studied whether the food products are similar to cheese in terms of(1) richness and oils and fats enriched properties, (2) appearance, (3)mouthfeel, and (4) flavor. Also, for comparison, a food product(Comparative Example 21-0, no dextrin was used) was similarly preparedusing 30% of glucose (the total solid content was adjusted) in place of30% of the dextrin.

<Recipe of cheese-like food (imitation cheese)> Dextrin  30.0 (%)Skimmed powdered milk  5.0 Cheese powder  5.0 Common salt  1.3 Carotenecolorant  0.1 Aroma chemical  0.2 Water  58.4 Total 100.0%

Specifically, skimmed powdered milk was added to and dissolved in waterwhile stirring. Next, the dextrin was added to and dissolved in thesolution. Next, cheese powder, common salt, a carotene colorant and anaroma chemical were added to the mixture solution, which was thenadjusted with water so that the total amount becomes 100%. Thereafter,the thus-obtained prepared solution was poured into a container,followed by sterilization by heating at 85° C. for one hour and thencooling to room temperature.

The food products thus obtained were evaluated in terms of (1) richnessand oils and fats enriched properties, (2) appearance, (3) mouthfeel,(4) flavor, and (5) overall evaluation. The evaluation was carried outon a scale of 1 to 10 for (1) richness and oils and fats enrichedproperties and (5) overall evaluation. Specifically, for (1) richnessand oils and fats enriched properties, of the obtained food products,one which had the highest richness and oils and fats enriched propertieswas given a score of 10 (good), and one which had the lowest richnessand oils and fats enriched properties was given a score of 1 (poor).Also, for (5) overall evaluation, of the obtained food products, whichwere evaluated in a comprehensive manner, one which was the most similarto cheese was given a score of 10 (good), and one which was the leastsimilar to cheese was given a score of 1 (poor). The results are shownin Table 21.

TABLE 21 oils and fats enriched Overall Dextrin propertie

Appearance Mouthfeel Flavor evaluation Example 21-1 Preparation 10cheese-like smooth and good 10 Example 1 cloudiness, cheese-specificsolid mouthfeel Comparative Existing 5 cheese-like gritty, starch- 4Example 21-1 product 1 cloudiness, stickiness, derived solid poormelting flavor in the mouth Comparative Existing too viscosious toformulate when 1 Example 21-2 product 2 dissolved at room temperatureComparative Existing 3 low stickiness starch- 2 Example 21-3 product 3cloudiness, derived paste flavor Comparative Existing 4 cheese-likestickiness, starch- 3 Example 21-4 product 4 cloudiness, poor meltingderived solid in the mouth flavor Comparative Existing 1 lowlow-viscosity Good 1 Example 21-5 product 5 cloudiness, liquid liquidComparative no use 1 low low-viscosity good 1 Example 21-0 cloudiness,liquid liquid

indicates data missing or illegible when filed

The food product (Example 21-1) which was prepared using the dextrin ofPreparation Example 1 was a cheese-like food which did not contain oilsand fats (including oil and fat derived from milk), but hadcheese-specific body and a good mouthfeel, and moreover, a good cheeseflavor.

Experimental Example 22 Preparation of Cheese-Like Food (5)

A cheese-like food (Example 22-2) was prepared according to a recipedescribed below using the dextrin of Preparation Example 2.Specifically, skimmed powdered milk, a starch, trisodium citrate and aseasoning were added to a mixture of Gouda cheese, palm oil and water,followed by dissolution with stirring while heating at 85° C. for 10minutes. Next, common salt, a dextrin (Preparation Example 2), gumghatti, xanthan gum and an aroma chemical were added and dissolved inthe solution, which was then adjusted with water so that the totalamount becomes 100 kg, followed by deaeration and shaping and thencooling. Thus, the cheese-like food (Example 22-2) was prepared.

<Recipe of cheese-like food> Gouda cheese 30.0 (kg) Palm oil 5.0 Skimmedpowdered milk 7.0 Common salt 0.5 Starch 4.0 Trisodium citrate 2.0Seasoning 0.3 Dextrin (Preparation Example 2) 10.5 Xanthan gum 0.1 Gumghatti 2.0 Aroma chemical 0.07 Water 38.53 Total 100.0 kg

The cheese-like food thus prepared (Example 22-2) and a commerciallyavailable sliced cheese were used to carry out the following experiment.

(1) Stretch Test (1)

1. 10 grams of each of the cheese-like food (Example 22-2) and thecommercially available sliced cheese was placed on aluminum foil and wascut into pieces of about 5 mm×2 cm.

2. The cheese-like food and the cheese were heated in a 1000-W toasteroven for 3 minutes.

3. The aluminum foil on which the cheese-like food or the cheese wasplaced was removed from the toaster oven. The cheese-like food or thecheese was lifted using an L-shaped bent spatula to evaluate the stretchthereof.

The aforementioned evaluation was repeatedly carried out five times foreach of the cheese-like food and the cheese, to calculate their averagestretches (cm). As a result, the cheese-like food (Example 22-2) had anaverage stretch of 20.6 cm, and the commercially available cheese had anaverage stretch of 23.4 cm, i.e., both of them had almost the samestretch.

(2) Stretch Test (2)

1. The cheese-like food (Example 22-2) and the commercially availablesliced cheese were placed on bread.

2. The bread was heated in a 1000-W toaster oven for 3 minutes.

3. The bread with a slit which was previously created therein wasremoved from the toaster oven. The left and right parts along the slitwere laterally pulled apart. In this case, the stretches of thecheese-like food and the cheese were compared.

The result of the cheese-like food (Example 22-2) is shown in FIG. 2,and the result of the commercially available sliced cheese is shown inFIG. 3. As can be seen from these figures, the cheese-like food ofExample 22-2 has the physical property of being satisfactorily melted byheating, and the ability to stretch was as excellent as that of thecommercially available sliced cheese which can melt smoothly.

Experimental Example 23 Cream Cheese-Like Food

A cream cheese-like food (Example 23-1) was prepared according to Table22 described below. Specifically, in the recipe of Table 22, a dextrin(Preparation Example 1), xanthan gum, native gellan gum, deacylatedgellan gum and trisodium citrate were added to and dissolved in water at85° C. Moreover, common salt was added to the solution, which was thenadjusted with citric acid to pH 3.8. A colorant and an aroma chemicalwere then added and mixed to the solution. The mixture solution waspoured into a container, followed by sterilization at 85° C. for onehour and then cooling.

TABLE 22 Recipe Part Dextrin(Preparation Example 1) 25.0 Native gellangum (KELCOGEL 0.1 HM*) Xanthan gum (SAN ACE^(‡) NXG-S*) 0.1 Deacylatedgellan gum 0.04 (KELCOGEL*) Trisodium citrate 0.01 Common salt 0.7Colorant (carotene base 0.05 NO. 9400SV*) Aroma chemical (cream cheese0.2 flavor NO. 72563*) Water 73.8 Total 100.0

The food product thus prepared (Example 23-1) did not contain cheese oroils and fats, but had cream cheese-specific body, good melting in themouth and flavor, and spreadability. Also, the food product (creamcheese-like food) still had a cream cheese-specific flavor and smoothmouthfeel which are similar to those of cream cheese even after threemonths of refrigeration. The food product can be used as a material forunbaked cheese cake or cream cheese sauce for desserts, in place ofcream cheese.

Experimental Example 24 Processed Food (Unbaked Cheese Cake) ContainingCheese-Like Food

A cake (Example 24-1) was prepared according to a recipe shown in Table23 using the cream cheese-like food (Example 23-1) prepared inExperimental Example 23. Note that, in the recipe of Table 23, gelatinwas previously prepared by being dissolved in water by using a microwaveoven. Next, the cream cheese-like food (Example 23-1) was softened byallowing it to stand at room temperature for two hours. Granulatedsugar, dairy cream, lemon juice and the gelatin solution weresuccessively added and mixed to the cream cheese-like food. Next, themixture was poured into a container, followed by cooling in arefrigerator for three hours.

TABLE 23 Recipe Part Cream cheese-like food product 38.2 prepared inExample 23-1 Gelatin 1.5 Water 9.6 Dairy cream 38.2 Granulated sugar 9.6Lemon fruit juice (straight) 2.9 Total 100.0

The cake thus prepared (Example 24-1) did not contain cheese and had asmall fat content, but had a flavor, robustness and a smooth mouthfeelwhich are similar to those of unbaked cheese cake. Also, the creamcheese-like food (Example 23-1) prepared in Experimental Example 23,when returned to room temperature, had soften tissue like cream cheese,and had good workability in terms of stirring and mixing, and therefore,was easy to handle. Moreover, the calorie value and the cholesterolvalue of the cake prepared here were lower by about 30% and about 45%,respectively, than those of an unbaked cheese cake which was preparedusing an ordinary cream cheese (lipid: 33%, protein: 8.2%,carbonhydrate: 2.3%, ash content: 1%, moisture: 55.5%, calorie: 346kcal).

Experimental Example 25 Preparation of Cream Cheese-Like Food (2)

Food products (Example 25-1 and Comparative Examples 25-1 to 25-5) wereprepared according to a recipe and a method described below using thedextrins of Preparation Example 1 and the existing products 1 to 5. Itwas studied whether the food products are similar to cream cheese interms of (1) richness and oils and fats enriched properties, (2)appearance, (3) mouthfeel, and (4) flavor. Also, for comparison, a foodproduct (Comparative Example 25-0, no dextrin was used) was similarlyprepared using 25% of glucose (the total solid content was adjusted) inplace of 25% of the dextrin.

<Recipe> Dextrin  25.00 (%) Native gellan gum  0.10 Xanthan gum  0.10Deacylated gellan gum  0.04 Common salt  0.70 Trisodium citrate  0.01Citric acid proper amount Carotene colorant  0.05 Aroma chemical  0.20Water balance Total 100.00 (%)

Specifically, a dextrin (Preparation Example 1, the existing products 1to 5), native gellan gum, xanthan gum, deacylated gellan gum andtrisodium citrate were added to and dissolved in water at 85° C. whilestirring. Next, a food product wad added to and dissolved in thesolution, which was then adjusted with citric acid to pH 3.8. A colorantand an aroma chemical were then added to the solution, which was thenadjusted with water so that the total amount becomes 100%. Thereafter,the thus-prepared solution was poured into a container, followed bysterilization by heating 85° C. for 30 minutes and then cooling to roomtemperature.

Each of the food products thus obtained (Example 25-1 and ComparativeExamples 25-1 to 25-5) was evaluated in terms of (1) richness and oilsand fats enriched properties, (2) appearance, (3) mouthfeel, (4) flavor,and (5) overall evaluation. The evaluation was carried out on a scale of1 to 10 for (1) richness and oils and fats enriched properties and (5)overall evaluation. Specifically, for (1) richness and oils and fatsenriched properties, of the obtained food products, one which had thehighest richness and oils and fats enriched properties was given a scoreof 10 (good), and one which had the lowest richness and oils and fatsenriched properties was given a score of 1 (poor). Also, for (5) overallevaluation, of the obtained food products, which were evaluated in acomprehensive manner, one which was the most similar to cream cheese wasgiven a score of 10 (good), and one which was the least similar to creamcheese was given a score of 1 (poor). The results are shown in Table 24.

TABLE 24 Richness/ oils and fats enriched Overall Dextrin propertiesAppearance Mouthfeel Flavor evaluation Example 25-1 Preparation 10cheese-like smooth, good 10 Example 1 cloudiness, spreadable and solidcream cheese- like mouthfeel Comparative Existing 5 cheese-like gritty,starch- 4 Example 25-1 product 1 cloudiness, stickiness, derived solidpoor melting flavor in the mouth Comparative Existing 2 cheese-likegritty, starch- 3 Example 25-2 product 2 cloudiness, stickiness, derivedsolid poor melting flavor in the mouth Comparative Existing 3 lowliquid, not starch- 2 Example 25-3 product 3 cloudiness, cream cheese-derived paste like flavor Comparative Existing 4 cheese-like gritty,starch- 3 Example 25-4 product 4 cloudiness, stickiness, derived solidpoor melting flavor in the mouth Comparative Existing 1 low liquid, notgood 1 Example 25-5 product 5 cloudiness, cream cheese- liquid likeComparative no use 1 low liquid, not good 1 Example 25-0 cloudiness,cream cheese- liquid like

The food product (Example 25-1) which was prepared using the dextrin ofPreparation Example 1 did not contain cheese or fat, but had creamcheese-specific body, good melting in the mouth and good flavor, andspreadability (cream cheese-like food). The food product can be used asa material for unbaked cheese cake or cream cheese sauce for desserts,in place of cream cheese.

Experimental Example 26 Preparation of Cream Cheese-Like Food (3)

A cream cheese-like food (Example 26-3) was prepared according to arecipe described below using the dextrin of Preparation Example 3.Specifically, skimmed powdered milk and whey protein were added towater, followed by dissolution with stirring for five minutes. Moreover,common salt, a dextrin (Preparation Example 3), xanthan gum and gumghatti were added to the solution, followed by dissolution with stirringfor five minutes. An aroma chemical, and palm oil was previously heatedto 40° C., were gradually added to the mixture which was stirred andheated to 40° C., followed by dissolution with stirring for fiveminutes. A 50 w/w % lactic acid aqueous solution was added to themixture, followed by stirring while heating to 90° C. Thereafter, theresultant mixture was poured into a container, followed by cooling.Thus, the cream cheese-like food (Example 26-3) was prepared. The creamcheese-like food thus obtained had smoothness and spreadability whichare similar to those of genuine cream cheese, and moreover, wasapplicable to cakes (baked cheese cakes) or sweets which require abaking step.

<Recipe of cream cheese-like food> Palm oil 30.0 (kg) Skimmed powderedmilk 5.0 Milk serum protein 6.0 Common salt 0.7 Dextrin (PreparationExample 3) 14.5 Xanthan gum 1.0 Gum ghatti 0.3 Aroma chemical 0.1 50 w/w% lactic acid aqueous solution 0.55 Water 41.85 Total 100.00 (kg)

Experimental Example 27 Preparation of Chocolate Pudding (NeutralDessert)

Chocolate puddings (Example 27-1 and Comparative Examples 27-1 to 27-5)were prepared according to a recipe described below using the dextrinsof Preparation Example 1 and the existing products 1 to 5. Also, forcomparison, a chocolate pudding (Comparative Example 27-0, no dextrinwas used) was similarly prepared using 4% of glucose (the total solidcontent was adjusted) in place of 4% of the dextrin.

<Recipe of chocolate pudding> Dextrin  4.0 (%) Dairy cream  15.0 Sugar 12.0 Chocolate  10.0 Skimmed powdered milk  3.0 Cocoa powder  1.0Gelling agent (GEL UP^(‡) PI-2069*)  4.0 Emulsifying agent (HOMOGEN^(‡)DM*)  0.1 Aroma chemical  0.1 Water balance Total 100.0%

Specifically, the components other than an aroma chemical were added towater, dairy cream and chocolate while stirring, followed by dissolutionwith stirring while heating at 80° C. for 10 minutes. The aroma chemicalwas added to the solution, which was then adjusted with water so thatthe total amount becomes 100%. The solution was homogenized using ahomogenizer (150 kgf/cm²). The resultant solution was poured into acontainer, followed by cooling. Note that, of the aforementionedcomponents, the gelling agent (GEL UP^(‡) PI-2069*) is a mixture oflocust bean gum, pectin, agar and sodium methaphosphate (the same istrue in the description which follows), and the emulsifying agent(HOMOGEN^(‡) DM*) is a glycerol esters of fatty acids.

Each of the chocolate puddings thus obtained was evaluated in terms of(1) richness and oils and fats enriched properties, (2) mouthfeel, (3)flavor, and (5) overall evaluation. The evaluation was carried out on ascale of 1 to 10 for (1) richness and oils and fats enriched propertiesand (5) overall evaluation. Specifically, for (1) richness and oils andfats enriched properties, of the obtained puddings, one which had thehighest richness and oils and fats enriched properties was given a scoreof 10 (good), and one which had the lowest richness and oils and fatsenriched properties was given a score of 1 (poor). Also, for (5) overallevaluation, of the obtained puddings, which were evaluated in acomprehensive manner from (1) to (3), one which was the best was given ascore of 10 (good), and one which was the worst was given a score of 1(poor). The results are shown in Table 25.

TABLE 25 Richness/ oils and fats enriched Overall Dextrin propertiesMouthfeel Flavor evaluation Example 27-1 Preparation 10 smooth good 10Example 1 Comparative Existing 4 gritty starch- 3 Example 27-1 product 1derived flavor Comparative Existing 4 stickiness, good 4 Example 27-2product 2 poor melting in the mouth Comparative Existing 3 slightlystarch- 2 Example 27-3 product 3 gritty derived flavor ComparativeExisting 4 stickiness, starch- 3 Example 27-4 product 4 poor meltingderived in the mouth flavor Comparative Existing 2 slightly good 2Example 27-5 product 5 watery Comparative no use 1 watery good 1 Example27-0

The chocolate pudding (Example 27-1) which was prepared using thedextrin of Preparation Example 1 did not contain egg yolk or oil, buthad a pudding-specific flavor and good smooth melting in the mouth.

Experimental Example 28 Preparation of Baked Pudding (Neutral Dessert)

Baked puddings (Example 28-1 and Comparative Examples 28-1 to 28-5) wereprepared according to a recipe described below using the dextrins ofPreparation Example 1 and the existing products 1 to 5. Also, forcomparison, a baked pudding (Comparative Example 28-0, no dextrin wasused) was similarly prepared using 2% of glucose (the total solidcontent was adjusted) in place of 2% of the dextrin.

<Recipe of baked pudding> Dextrin  2.0 (%) Milk  30.0 Dairy cream  5.0Sugar  10.0 Whole powdered milk  2.0 frozen whole egg with sugar  12.0frozen egg yolk with sugar  12.0 Water balance Total 100.0%

Specifically, sugar, whole powdered milk and a dextrin (PreparationExample 1, the existing products 1 to 5) were added to water, milk anddairy cream while stirring, followed by dissolution with stirring whileheating at 80° C. The solution was cooled to 50° C. Next, frozen wholeegg with sugar and frozen egg yolk with sugar were added to thesolution, followed by thorough mixing. Next, the mixture solution washomogenized using a homogenizer (150 kgf/cm²). The resultant solutionwas then poured into a container, followed by baking in an oven at 155°C. for 50 minutes.

Each of the baked puddings thus obtained (Example 28-1, ComparativeExamples 28-1 to 28-5 and Comparative Example 28-0) was evaluated interms of (1) richness, (2) mouthfeel, (3) flavor, and (4) overallevaluation. The evaluation was carried out on a scale of 1 to 10 for (1)richness and oils and fats enriched properties and (5) overallevaluation. Specifically, for (1) richness and oils and fats enrichedproperties, of the obtained puddings, one which had the highest richnessand oils and fats enriched properties was given a score of 10 (good),and one which had the lowest richness and oils and fats enrichedproperties was given a score of 1 (poor). Also, for (5) overallevaluation, of the obtained puddings, which were evaluated in acomprehensive manner from (1) to (3), one which was the best was given ascore of 10 (good), and one which was the worst was given a score of 1(poor). The results are shown in Table 26.

TABLE 26 Richness/ oils and fats enriched Overall Dextrin propertiesMouthfeel Flavor evaluation Example 28-1 Preparation 10 smooth good 10Example 1 Comparative Existing 4 stickiness, starch- 3 Example 28-1product 1 poor melting derived in the mouth flavor Comparative Existing4 stickiness, good 4 Example 28-2 product 2 poor melting in the mouthComparative Existing 3 slightly starch- 2 Example 28-3 product 3 grittyderived flavor Comparative Existing 4 stickiness, starch- 3 Example 28-4product 4 poor melting derived in the mouth flavor Comparative Existing2 slightly good 2 Example 28-5 product 5 watery Comparative no use 1watery good 1 Example 28-0

The baked pudding (Example 28-1) which was prepared using the dextrin ofPreparation Example 1 did not contain egg yolk, but had pudding-specificrobustness and flavor, and good smooth melting in the mouth.

Experimental Example 29 Pudding (Neutral Dessert) (2)

Puddings were prepared according to a recipe described below using thedextrins of Preparation Example 2 and the existing products 1 to 5.Specifically, a mixture of sugar, skimmed powdered milk, a gellingagent, an emulsifying agent and a dextrin (Preparation Example 2, theexisting products 1 to 5) was added to water, dairy cream and bananapuree while stirring, followed by dissolution with stirring whileheating at 80° C. for 10 minutes. Next, a colorant and an aroma chemicalwere added to the solution, which was then adjusted with water so thatthe total amount becomes 100%, followed by homogenization at 150kgf/cm². Thereafter, the mixture solution was poured into a container,followed by cooling. Thus, the puddings (Example 29-2 and ComparativeExamples 29-1 to 29-5) were prepared. Note that, in the recipe describedbelow, GEL UP^(‡) PI-954(D)* is a gelling agent containing acarrageenan, locust bean gum and gellan gum as major components. Also,as a control for comparison, a pudding (control example) was similarlyprepared using a double amount of dairy cream and without using adextrin.

<Recipe of pudding> Sugar  10.0 (%) Dairy cream Table 27 Skimmedpowdered milk  6.0 Banana puree  1.0 Gelling agent (GEL UP^(‡)PI-954(D)*)  0.8 Emulsifying agent  0.1 Dextrin Table 27 Colorant  0.01Aroma chemical  0.1 Water balance Total 100.0%

The puddings thus obtained were evaluated in terms of (1) richness andoils and fats enriched properties, (2) mouthfeel, (3) flavor, (4) shaperetentivity, (5) syneresis, and (6) overall evaluation. The evaluationwas carried out on a scale of 1 to 10 for (1) richness and oils and fatsenriched properties, (3) shape retentivity, (5) syneresis and (6)overall evaluation. Specifically, for (1) richness and oils and fatsenriched properties, of the obtained puddings, one which had the highestrichness and oils and fats enriched properties was given a score of 10(good), and one which had the lowest richness and oils and fats enrichedproperties was given a score of 1 (poor). Also, for (3) shaperetentivity, of the obtained puddings, one which had the highest shaperetentivity was given a score of 10 (good), and one which had the lowestshape retentivity was given a score of 1 (poor). Also, for (5)syneresis, of the obtained puddings, one which had the smallestsyneresis was given a score of 10 (good), and one which had the largestsyneresis was given a score of 1 (poor). Also, for (6) overallevaluation, of the obtained puddings, which were evaluated in acomprehensive manner from (1) to (5), one which was the best was given ascore of 10 (good), and one which was the worst was given a score of 1(poor). The results are shown in Table 27.

TABLE 27 Example Control Comparative Example 29-2 Example 29-1 29-2 29-329-4 29-5 Dairy cream  5 10 5 5 5 5 5 Dextrin Preparation   1.8 — — — —— — Example 2 Existing — —   1.8 — — — — product 1 Existing — — —   1.8— — — product 2 Existing — — — —   1.8 — — product 3 Existing — — — — —  1.8 — product 4 Existing — — — — — —   1.8 product 5 EvaluationRichness/ 10 10 4 3 4 2 1 oils and fats enriched properties Mouthfeelsmooth smooth gritty stickiness, slightly stickiness, watery poormelting watery poor melting in the mouth in the mouth Flavor good goodstarch- starch- good starch- good derived derived derived flavor flavorflavor Shape  9 10 9 8 3 6 1 retentivity syneresis 10 10 5 5 3 6 2Overall 10 10 4 3 4 4 3 evaluation

According to Table 27, when the conventional dextrins (existing products1 to 5) were used, then if the amount of dairy cream was half of that ofComparative Example 29-1 to 29-5), a mouthfeel was significantlyaffected as compared to the pudding, specifically a significant decreasein richness, and in addition, a gritty mouthfeel, stickiness and poormelting in the mouth, and the like. Moreover, the shape retentivity wasreduced, and the syneresis failed to be prevented (Comparative Examples29-1 to 29-5). On the other hand, when the dextrin of the presentinvention (Preparation Example 2) was used, even if the additive amountof dairy cream was half of that of the control example, a pudding whichhad a flavor which was not affected, and had richness comparable to thatof the pudding of the control example, was successfully prepared(Example 29-1). Moreover, the pudding had a smooth mouthfeel, and thesyneresis was significantly prevented.

Experimental Example 30 Preparation of Mango Pudding (Neutral Dessert)

A mango pudding (neutral dessert) (Example 30-3) was prepared accordingto a recipe described below using the dextrin of Preparation Example 3.Specifically, sugar, skimmed powdered milk, coconut milk powder, agelling agent (GEL UP^(‡) PI-983(F)*), and a powder mixture of thedextrin, guar gum and tara gum were added to water, milk and dairy creamwhile stirring, followed by dissolution with stirring at 80° C. for 10minutes. Mango puree, a colorant and an aroma chemical were added to thesolution, which was then adjusted with water so that the total amountbecomes 100%. Thereafter, the mixture solution was poured into acontainer, followed by cooling. Thus, the mango pudding was prepared.Note that the gelling agent (GEL UP^(‡) PI-983(F)*) is a preparationcontaining locust bean gum, xanthan gum and deacylated gellan gum. Also,as a control example, a mango pudding was similarly prepared using dairycream and without using a dextrin, guar gum or tara gum. Also, as acomparative example, a mango pudding was similarly prepared using noneof a dextrin, guar gum, tara gum and dairy cream.

TABLE 28 <Recipe of mango pudding> Control Comparative Example ExampleExample 30-3 Milk 20.0 20.0 20.0 Sugar 10.0 10.0 10.0 Skimmed powderedmilk 5.0 5.0 5.0 Dairy cream 5.0 — — Mango puree 3.0 3.0 3.0 Coconutmilk powder 0.5 0.5 0.5 Gelling agent 0.8 0.8 0.8 (GEL UP^(‡)PI-983(F)*) Dextrin (Preparation — — 1.3 Example 3) Guar gum — — 0.07Tara gum — — 0.07 Colorant 0.05 0.05 0.05 Aroma chemical (mango 0.150.15 0.15 flavor NO. 76358*) Aroma chemical (ST 0.03 0.03 0.03 flavorNO. 9207(N)*) Water balance balance balance Total 100.0 100.0 100.0

As compared to the pudding of the control example containing 5% of dairycream, the pudding of the comparative example which did not containdairy cream was considerably light and had a mouthfeel having poorrobustness or richness. On the other hand, the pudding of Example 30-3containing the dextrin, guar gum and tara gum in place of dairy creamhad a mouthfeel which is substantially the same as that of the puddingof the control example.

Experimental Example 31 Preparation of Almond Jelly (Annin-Tofu)

Almond jellies (Examples 31-3-1 to 31-3-3) were prepared according to arecipe described below using the dextrin of Preparation Example 3. Also,for comparison, almond jellies (Comparative Examples 31-0-1 and 31-0-2,no dextrin was used) were similarly prepared without using a dextrin.

Specifically, sugar, skimmed powdered milk, almond powder, a gellingagent, an emulsifying agent and the dextrin were added to water, milkand dairy cream while stirring, followed by dissolution with stirring at90° C. for 10 minutes. An aroma chemical was added to the solution,which was then adjusted with water so that the total amount becomes100%, followed by homogenization at 150 kgf/cm². The mixture solutionwas then poured into a container, followed by cooling. Thus, the almondjelly was prepared. Note that, in the recipe, GEL UP^(‡) PI-983(F)* is apreparation containing gelatin and agar as major components.

<Recipe of almond jelly> Milk see Table 29 Dairy cream  10.0 (%) Sugar 10.0 Skimmed powdered milk  4.0 Almond powder  1.0 Gelling agent (GELUP^(‡) PI-983(F)*)  0.8 Emulsifying agent  0.1 Aroma chemical  0.1Dextrin (Preparation Example 3) see Table 29 Glucose see Table 29 Waterbalance Total 100.0%

The almond jellies thus obtained were evaluated in terms of (1) richnessand oils and fats enriched properties, (2) mouthfeel, and (3) overallevaluation. The evaluation was carried out on a scale of 1 to 10 for (1)richness and oils and fats enriched properties and (3) overallevaluation. Specifically, for (1) richness and oils and fats enrichedproperties, of the obtained almond jellies, one which had the highestrichness and oils and fats enriched properties was given a score of 10(good), and one which had the lowest richness and oils and fats enrichedproperties was given a score of 1 (poor). Also, for (3) overallevaluation, of the obtained almond jellies, which were evaluated in acomprehensive manner from (1) and (2), one which was the most similar tothe almond jelly of Comparative Example 31-2 and tasted delicious wasgiven a score of 10 (good), and one which was the most similar to thealmond jelly of Comparative Example 31-1 and tasted awful was given ascore of 1 (poor).

TABLE 29 Example Example Example Comparative Comparative 31-3-1 31-3-231-3-3 Example 31-0-1 Example 31-0-2 Milk 20  20  20 20  50 Glucose — —— 1   3.5 Dextrin   0.2   0.5  1 — — (Preparation Example 3) EvaluationRichness/ 7 8 10 1 10 oils and fats enriched properties Mouthfeelsmooth, good smooth, good smooth, watery smooth, good melting in meltingin slightly melting in the mouth the mouth high body the mouth Overall 89 10 1 10 evaluation

According to Table 29, by using the dextrin of Preparation Example 3,the almond jellies (Examples 31-3-1 to 31-3-3) was prepared whichcontained as low as 0.2 to 1% of the dextrin, but had richnesscomparable to that of the almond jelly (Comparative Example 31-0-2)which was prepared by a commonly used method using 50% of milk.Moreover, the prepared almond jellies of Examples 31-3-1 to 31-3-3 weresmooth and had good melting in the mouth, and had a high commodityvalue, though they had a low content of oils and fats.

Experimental Example 32 Preparation of Cheese-Containing Dessert (AcidicDessert)

Cheese-containing desserts (Example 32-1 and Comparative Examples 32-1to 32-5) were prepared according to a recipe described below using thedextrins of Preparation Example 1 and the existing products 1 to 5.Also, for comparison, a cheese-containing dessert (Comparative Example32-0, no dextrin was used) was similarly prepared using 4.5% of glucose(the total solid content was adjusted) in place of 4.5% of the dextrin.Note that, in the recipe, “Simplesse 100 is a protein in the form ofmicroparticles which is obtained by partially thermally denaturing wheyprotein. Simplesse 100 can be obtained by heating whey protein to thedenaturing temperature or higher of the protein while applying a highshear force is applied thereto (the same is true in the descriptionwhich follows).

<Recipe of cheese dessert (acidic dessert)> Dextrin  4.5 (%) Creamcheese  10.0 Simplesse 100*  8.0 Sugar  6.0 Vegetable oils and fats  2.0Gelling agent (GEL UP^(‡) PI-2069*)  0.6 Emulsifying agent (HOMOGEN^(‡)DM*)  0.1 Citric acid  0.3 Sucralose  0.005 Aroma chemical  0.1 Waterbalance Total 100.0%

Specifically, sugar, a gelling agent, an emulsifying agent, the dextrinand sucralose were added to water while stirring. Moreover, creamcheese, Simplesse 100* and a vegetable oils and fats were added,followed by dissolution with stirring while heating to 40° C. for 10minutes. Citric acid was added to the solution, followed by heating at90° C. for 10 minutes. Thereafter, an aroma chemical was added to thesolution, which was then adjusted with water so that the total amountbecomes 100%. Next, the solution was homogenized using a homogenizer(150 kgf/cm²). The resultant solution was poured into a container,followed by cooling.

The desserts thus obtained were evaluated in terms of (1) richness andoils and fats enriched properties, (2) mouthfeel, and (3) flavor. Theevaluation was carried out on a scale of 1 to 10 for (1) richness andoils and fats enriched properties. Specifically, for (1) richness andoils and fats enriched properties, of the obtained desserts, one whichhad the highest richness and oils and fats enriched properties was givena score of 10 (good), and one which had the lowest richness and oils andfats enriched properties was given a score of 1 (poor). The results areshown in Table 30.

TABLE 30 Richness/ oils and fats enriched Dextrin properties MouthfeelFlavor Example Preparation 10 smooth good 32-1 Example 1 ComparativeExisting 4 gritty starch- Example product 1 derived 32-1 flavorComparative Existing 4 stickiness, good Example product 2 poor melting32-2 in the mouth Comparative Existing 3 slightly starch- Exampleproduct 3 gritty derived 32-3 flavor Comparative Existing 4 stickiness,starch- Example product 4 poor melting derived 32-4 in the mouth flavorComparative Existing 2 slightly good Example product 5 watery 32-5Comparative no use 1 watery good Example 32-0

As a result, by using the dextrin of Preparation Example 1, a dessertwhich had good richness and flavor, and a smooth mouthfeel wassuccessfully prepared (Example 32-1).

Experimental Example 33 Preparation of Cheese-Containing Dessert (AcidicDessert) (2)

A cheese-containing dessert (Example 33-3) was prepared according to arecipe described below using the dextrin of Preparation Example 3.Specifically, sugar, skimmed powdered milk, a gelling agent, anemulsifying agent, and a powder mixture of the dextrin (PreparationExample 3), pectin, locust bean gum, guar gum and agar were added towater, cream and cream cheese while stirring, followed by dissolutionwith stirring at 80° C. for 10 minutes. Citric acid and an aromachemical were added to the solution, which was then adjusted with waterso that the total amount becomes 100%, followed by homogenization at14,700 kPa (150 kgf/cm²). The resultant solution was poured into acontainer, followed by cooling. Thus, the cheese-containing dessert wasprepared. Note that the gelling agent (GEL UP^(‡) J-4021*) is apreparation containing pectin, locust bean gum and guar gum. Also, as acontrol for comparison, a cheese-containing dessert (control example)was similarly prepared using a double amount of cream cheese and none ofthe dextrin (Preparation Example 3), pectin, locust bean gum, guar gumand agar.

TABLE 31 <Recipe of cheese-containing dessert> (kg) Control ExampleExample 33-3 Sugar 10.0 10.0 Cream (milk fat: 45%) 5.0 5.0 Skimmedpowdered milk 2.0 2.0 Cream cheese 10.0 5.0 Gelling agent 1.0 — (GELUP^(‡) J-4021*) Dextrin (Preparation — 2.0 Example 3) Pectin — 0.3Locust bean gum — 0.25 Guar gum — 0.05 Agar — 0.1 Emulsifier 0.1 0.1Citric acid 0.18 0.2 (anhydride) Aroma chemical 0.15 0.17 Water balancebalance Total 100.0 100.0

The cheese-containing dessert of Example 33-3 contained as low as 5% ofcream cheese, but had oils and fats enriched properties and richnesswhich are similar to those of the cheese-containing dessert of thecontrol example containing 10% of cream cheese.

Experimental Example 34 Preparation of Low-Fat Yogurt (1)

In order to evaluate physical properties of yogurts depending on thedifference between dextrins, yogurts were prepared according to a recipedescribed below using dextrins (Preparation Example 1 and the existingproducts 1 to 5).

Specifically, skimmed powdered milk, whole powdered milk, sugar, agelling agent and each dextrin were poured into water and milk, followedby dissolution at 70° C., homogenization (150 kgf/cm²), sterilization at90° C. for 10 minutes, and cooling to 40° C. Next, a culture (BIFIDUSyogurt BB536 manufactured by MORINAGA MILK INDUSTRY CO., LTD.) was addedin an amount corresponding to 3% of the total amount of the preparation.Thereafter, the preparation was poured into a container, followed byfermentation to pH 4.5 in a constant temperature room at 40° C. Thus,the low-fat yogurts were prepared. Note that, in the recipe describedbelow, GEL UP^(‡) YO-H(F)* is a gelling agent containing agar andgelatin.

Also, as a control example, an ordinary yogurt was prepared using wholepowdered milk.

<Recipe of low-fat yogurt> Milk  28.0 (%) Skimmed powdered milk seeTable 32 Whole powdered milk see Table 32 Sugar  5.0 Gelling agent (GELUP^(‡) YO-H(F)*)  0.6 Dextrin see Table 32 Water balance Total 100.0%

Each of the yogurts thus prepared was evaluated in terms of (1) richnessand oils and fats enriched properties, (2) mouthfeel, (3) flavor, (4)syneresis, and (5) overall evaluation. The evaluation was carried out ona scale of 1 to 10 for (1) richness and oils and fats enrichedproperties, (4) syneresis and (5) overall evaluation. Specifically, for(1) richness and oils and fats enriched properties, of the obtainedyogurts, one which had the highest richness and oils and fats enrichedproperties was given a score of 10 (good), and one which had the lowestrichness and oils and fats enriched properties was given a score of 1(poor). Also, for (4) syneresis, one which had the smallest syneresiswas given a score of 10 (good), and one which had the largest syneresiswas given a score of 1 (poor), where syneresis was evaluated based onthe amount of moisture leaking out from a yogurt in a cup tilted at 30°,which was measured after one week of preservation in a refrigerator.Also, for (5) overall evaluation, of the obtained yogurts, which wereevaluated in a comprehensive manner from (1) to (4), one which was themost similar to the yogurt of the control example containing 2% of milkfat was given a score of 10 (good), and one which was the least similarto the yogurt of the control example was given a score of 1 (poor). Theresults are shown in Table 32.

TABLE 32 Example 34-1 Control Example Comparative Example 34-1 34-2 34-334-4 34-5 Skimmed powdered milk 6.1 3.4   6.1   6.1   6.1   6.1   6.1Whole powdered milk — 3.6 — — — — — Dextrin Preparation 2 — — — — — —Example 1 Existing — — 2 — — — — product 1 Existing — — — 2 — — —product 2 Existing — — — — 2 — — product 3 Existing — — — — — 2 —product 4 Existing — — — — — — 2 product 5 Milk solid not fat 8.1 8.1  8.1   8.1   8.1   8.1   8.1 Milk fat content 1 2 1 1 1 1 1 Evaluationoils and fats 10 10 4 3 4 2 2 enriched properties/ richness Mouthfeelsmooth smooth gritty stickiness, slightly stickiness, watery poormelting watery poor melting in the mouth in the mouth Flavor good goodstarch- starch- good starch- good derived derived derived flavor flavorflavor syneresis 9 10 6 5 3 5 2 Overall 10 10 4 3 6 4 5 evaluation

Yogurts contain milk as a main material, and therefore, if the milk fatcontent is reduced by 1%, the mouthfeel is significantly affected,resulting in a watery mouthfeel. On the other hand, in the case of theyogurt (Example 34-1) prepared using the dextrin of Preparation Example1, even when the milk fat content was reduced by 1% or more from that ofan ordinary yogurt (control example), the richness and fattiness werecomparable to those of the ordinary yogurt (control example). Also, theyogurt (Example 34-1) prepared using the dextrin of Preparation Example1 had good flavor and a yogurt-specific smooth mouthfeel. On the otherhand, in the case of the low-fat yogurts (Comparative Examples 34-1 to34-5) prepared using the existing dextrins (existing products 1 to 5),the richness and oils and fats enriched properties were not sufficient,starch-specific stickiness and grittiness and starch-derived flavor weresignificant in a mouthfeel and a flavor.

Also, significant syneresis would occur in yogurts having a reduced milkfat content. This syneresis failed to be prevented in the cases of theexisting dextrins (existing products 1 to 5). On the other hand, byusing the dextrin of Preparation Example 1, a low-fat yogurt whichsignificantly prevents syneresis even when the milk fat content isreduced was successfully obtained.

Experimental Example 35 Preparation of Low-Fat Yogurt (2)

Low-fat yogurts were prepared according to the following recipe.

<Recipe of low-fat yogurt> Dairy cream 4.0 (%) Milk 5.0 Skimmed powderedmilk see Table 33 Whole powdered milk see Table 33 Sugar 5.0 Gellingagent (GEL UP^(‡) YO-H(F)*) 0.5 Dextrin (Preparation Example 2) seeTable 32 Water balance Total 100.0%

Specifically, dairy cream, skimmed powdered milk, whole powdered milk,sugar, a gelling agent and the dextrin (Preparation Example 2) werepoured into water and milk, followed by dissolution at 70° C.,homogenization (150 kgf/cm²), sterilization at 90° C. for 10 minutes,and cooling to 40° C. Next, a culture (BIFIDUS yogurt BB536 manufacturedby MORINAGA MILK INDUSTRY CO., LTD.) was added in an amountcorresponding to 3% of the total amount of the preparation, followed byfermentation to pH 4.5 in a constant temperature room at 40° C. Thus,the low-fat yogurts (Examples 35-2-1 to 35-2-5) were prepared. Also, asa control example, an ordinary yogurt was prepared using whole powderedmilk. Moreover, as comparative examples, yogurts (Comparative Examples35-0-1 to 35-0-3) were prepared without using a dextrin or wholepowdered milk.

The yogurts thus prepared were evaluated in terms of (1) richness andfattiness and (2) smoothness and melting in the mouth. The evaluationwas carried out on a scale of 1 to 10. For (1) richness and oils andfats enriched properties, of the obtained yogurts, one which had thehighest richness and oils and fats enriched properties was given a scoreof 10 (good), and one which had the lowest richness and oils and fatsenriched properties was given a score of 1 (poor). Also, for (2)smoothness and melting in the mouth, of the obtained yogurts, one whichhad the smoothest mouthfeel and good melting in the mouth was given ascore of 10 (good), and one which had the least smooth mouthfeel andpoor melting in the mouth was given a score of 1 (poor).

The results are shown in Table 33.

TABLE 33 Control Example 35-2 Comparative Example 35-0 Example 1 2 3 4 56 1 2 3 Skimmed powdered milk 5.8   8.8 8.8 8.8 8.8 8.8 8.8   8.8   8.8  8.8 Whole powdered milk 4 — — — — — — — — — Dextrin — 1 1 1 1 1 1 — —— (Preparation Example 2) Glucose — — — — — — — 1 1 1 Gum ghatti — — 0.1— — — — — — — Gum arabic — — — 0.1 — — —   0.1 — — Tara gum — — — — 0.1— — —   0.1 — Guar gum — — — — — 0.1 — — — — Tamarind seed gum — — — — —— 0.1 Milk solid not fat 9 9 9 9 9 9 9 9 9 9 Milk fat content 3 2 2 2 22 2 2 2 2 Evaluation oils and fats 10 9 10 10 10 10 10 6 6 4 enrichedproperties/ richness Smoothness/ 10 8 10 10 10 10 10 7 7 5 melting inthe mouth

When the milk fat content was reduced to 2%, the richness wassignificantly reduced and the smooth mouthfeel was also lost, and themouthfeel was significantly deviated from that of the ordinary yogurt(control example) whose milk fat content is 3% (Comparative Example35-0-3). On the other hand, when the dextrin of Preparation Example 2was used, the milk fat content was reduced to 2%, but the richness andoils and fats enriched properties were comparable to those of theordinary yogurt (control example) whose milk fat content is 3%, and themouthfeel was smooth (Example 35-2-1). Moreover, when gum ghatti, gumArabic, tara gum or guar gum was used in combination with the dextrin ofPreparation Example 2, low-fat yogurts which had enhanced richness andoils and fats enriched properties, a smoother mouthfeel, and goodmelting in the mouth were successfully obtained (Examples 35-2-2 to35-2-5). On the other hand, the low-fat yogurts (Comparative Examples35-0-1 and 35-0-2) which were prepared using gum arabic or tara gum incombination with glucose rather than the dextrin, had a smoothermouthfeel than that of the low-fat yogurt (35-0-3) which did not containgum Arabic or tara gum, but its effect was not sufficient.

Experimental Example 36 Preparation of Fat-Free Yogurt (3)

Fat-free yogurts were prepared according to a recipe described below.Specifically, skimmed powdered milk, whole powdered milk, sugar, agelling agent and a dextrin (Preparation Example 3) were poured intowater and milk, followed by dissolution at 70° C., homogenization (150kgf/cm²), sterilization at 90° C. for 10 minutes, and cooling to 40° C.Next, a culture (BIFIDUS yogurt BB536 manufactured by MORINAGA MILKINDUSTRY CO., LTD.) was added in an amount corresponding to 3% of thetotal amount of the preparation, followed by fermentation to pH 4.5 in aconstant temperature room at 40° C. The preparation was cooled to 20° C.while stirring using a stirrer. The resultant preparation was pouredinto a container. Thus, the fat-free yogurts were prepared (Examples36-3-1 to 36-3-4). Also, as a control example, an ordinary yogurt wasprepared using whole powdered milk. Moreover, as a comparative example,a yogurt was prepared without using a dextrin or whole powdered milk(Comparative Example 36-0).

The yogurts thus prepared were evaluated in terms of (1) richness andoils and fats enriched properties, (2) mouthfeel, (3) shape retentivity,(4) syneresis, and (5) overall evaluation. For (1) richness and oils andfats enriched properties and (4) syneresis, the evaluation was carriedout on a scale of 1 to 10 according to the criteria described inExperimental Example 34. Also, for (3) shape retentivity, the evaluationwas carried out on a scale of 1 to 10 as follows. A cylinder having adiameter of 3 cm and a height of 1 cm was placed on a horizontal plane,was filled with a yogurt, and was drawn and lifted directly upward,leaving the yogurt standing. After the elapse of one hour at roomtemperature, the yogurt was observed. One with the least spread wasevaluated as a yogurt having shape retentivity. One which had thehighest shape retentivity was given a score of 10 (good), and one whichhad the lowest shape retentivity was given a score of 1 (poor). For (5)overall evaluation, of the obtained yogurts, which were evaluated in acomprehensive manner, one which was the most similar to the yogurt ofthe control example containing 2% of milk fat was given a score of 10(good), and one which was the least similar to the yogurt of the controlexample containing 2% of milk fat was given a score of 1 (poor).

The results are shown in Table 34.

<Recipe of fat-free yogurt> Milk see Table 34 (%) Skimmed powdered milksee Table 34 Whole powdered milk see Table 34 Sugar 5.0 Gelling agent(GEL UP^(‡) YO-H(F)*) 0.5 Dextrin (Preparation Example 3) see Table 34Water balance Total 100.0%

TABLE 34 Control Example 36-3 Example Comparative — 1 2 3 4 — Example36-0 Milk — — — — 30 — Skimmed powdered milk 10 10 10 10 4.8 10 Wholepowdered milk — — — — 3.5 — Dextrin 0.1 0.5 5 8 — — (Preparation Example3) Milk solid not fat 9.5 9.5 9.5 9.5 9.5 9.5 Milk fat content 0.1 0.10.1 0.1 2 0.1 Evaluation Richness/ 7 8 9 10 9 1 oils and fats enrichedproperties Mouthfeel smooth, good smooth, good smooth, smooth, smooth,good watery melting in melting in slightly high body melting in themouth the mouth high body the mouth Shape 7 8 10 10 8 3 retentivitysyneresis 5 7 10 10 10 1 Overall 7 8 9 10 9 1 evaluation

The yogurt (Comparative Example 36-0) having a milk fat content of 0.1%which was prepared by a conventional production method did not haverichness and had a watery mouthfeel. Moreover, the shape retentivity waslow, and in addition, when a spoon was inserted thereinto, significantsyneresis occurred at the insertion slit. On the other hand, when thedextrin of Preparation Example 3 was used, then even if the milk fatcontent was as low as 0.1%, a yogurt which had sufficient richness, anda smooth mouthfeel and good melting in the mouth was successfullyprepared (Example 36-3-1). Moreover, when the additive amount of thedextrin was increased, the richness, oils and fats enriched properties,and mouthfeel were able to be improved (Examples 36-3-2 to 36-3-4).These yogurts of the present invention (Examples 36-3-2 to 36-3-4) hadrichness and oils and fats enriched properties, shape retentivity, and asmooth mouthfeel which are similar to or more than those of the low-fatyogurt (control example) having a milk fat content 2%.

Experimental Example 37 Preparation of Fat-Free Yogurt (2)

A fat-free yogurt was prepared according to a recipe described below.Specifically, skimmed powdered milk, sugar, a gelling agent, HM pectinand the dextrin of Preparation Example 1 were poured into water,followed by dissolution at 70° C., homogenization (150 kgf/cm²),sterilization at 90° C. for 10 minutes, and cooling to 40° C. Next, aculture (BIFIDUS yogurt BB536 manufactured by MORINAGA MILK INDUSTRYCO., LTD.) was added in an amount corresponding to 3% of the totalamount of the preparation. Thereafter, the resultant preparation waspoured into a container, followed by fermentation to pH 4.5 in aconstant temperature room at 40° C. Thus, the fat-free yogurt wasprepared (Example 37-1). This yogurt was fat-free, but had sufficientrichness, a smooth mouthfeel and good melting in the mouth.

<Recipe of fat-free yogurt> <Recipe of fat-free yogurt> Skimmed powderedmilk 12.0 (%) Sugar 8.0 Gelling agent (GEL UP^(‡) YO-H*) 0.5 HM pectin0.2 Dextrin (Preparation Example 1) 2.0 Water balance Total 100.0%

Experimental Example 38 Preparation of Lacto-Ice (Another Class ofLow-Fat Ice Creams in Japan) (1)

Lacto-ices (Example 38-1 and Comparative Examples 38-1 to 38-5) wereprepared according to a recipe described below using the dextrins ofPreparation Example 1 and the existing products 1 to 5. Also, forcomparison, a lacto-ice (Comparative Example 38-0, no dextrin was used)was similarly prepared using 5% of glucose (the total solid content wasadjusted) in place of 5% of the dextrin.

<Recipe of lacto-ice> Dextrin 5.0 (%) Skimmed powdered milk 8.0 Sugar8.0 Fructose-glucose syrup 7.0 Refined coconut oil 5.0 Stabilizer (SANBEST^(‡) NN-303*) 0.2 Emulsifying agent (HOMOGEN^(‡) DM*) 0.2 Vanillaflavor NO. 93-I 0.1 Water balance Total 100.0%

Specifically, fructose-glucose syrup, skimmed powdered milk, sugar, astabilizer, an emulsifying agent and a dextrin (Preparation Example 1,the existing products 1 to 5) were added to water while stirring,followed by heating while stirring. After reaching 80° C., refinedcoconut oil was added to the mixture, followed by dissolution withstirring while heating at the same temperature of 80° C. for 10 minutes.The solution was adjusted with water so that the total amount becomes100%. Next, the solution was homogenized using a homogenizer (150kgf/cm²), followed by cooling to 5° C. and aging overnight. After theaging, the solution was subject to freezing. The frozen solution waspoured into a container, followed by cooling. Thus, the lacto-ices wereprepared. Note that the stabilizer (SAN BEST^(‡) N,N-303*) is a mixturepreparation of guar gum, a tamarind seed polysaccharide, locust bean gumand a carrageenan.

The lacto-ices thus obtained were evaluated in terms of (1) tissue (1:rough→10: smooth), (2) body (1: weak→10: strong), (3) melting in themouth (1: poor→10: good), (4) flavor (1: poor→10: good), and (5) overallevaluation (1: poor→10: good). Note that the evaluation was carried outon a scale of 1 to 10 for the characteristics (1) to (5). Specifically,of the obtained lacto-ices, one which was the best was given a score of10 (good), and one which was the worst was given a score of 1 (poor).The results are shown in Table 35.

TABLE 35 Melting in Overall Dextrin Tissue Body the mouth Flavorevaluation Example 38-1 Preparation 10 9 8 9 10 Example 1 ComparativeExisting 10 10 2 2 6 Example 38-1 product 1 Comparative Existing 7 3 3 24 Example 38-2 product 2 Comparative Existing 6 1 1 1 5 Example 38-3product 3 Comparative Existing 4 4 4 3 4 Example 38-4 product 4Comparative Existing 4 4 4 3 4 Example 38-5 product 5 Comparative no use1 1 10 10 1 Example 38-0

Experimental Example 39 Preparation of Ice Milk (Low-Fat Ice Creams) (1)

An ice milk (Example 39-2) was prepared according to a recipe describedbelow using the dextrin of Preparation Example 2. Also, for comparison,an ice milk (Comparative Example 39-0) was prepared using sugar (thetotal solid content was the same) in place of the dextrin, and an icemilk (control example) was prepared using an increased amount of dairycream and without using a dextrin.

TABLE 36 <Recipe of ice milk> Comparative Example Example Control 39-239-0 Example Sweetened whole 9.0 9.0 9.0 condensed milk Dairy cream 8.58.5 9.0 Skimmed powdered milk 5.0 5.0 5.0 Corn syrup 6.0 6.0 6.0 Refinedcoconut oil 3.5 3.5 3.5 frozen egg yolk with 0.62 0.62 0.62 sugar Sugar10.0 10.1 10.0 Dextrin (Preparation 0.1 — — Example 2) Stabilizer 0.20.2 0.2 (SAN BEST^(‡) NN-582*) Emulsifier 0.25 0.25 0.25 (HOMOGEN^(‡)DM*) Aroma chemical (vanilla 0.15 0.15 0.15 flavor NO. 93-I) Waterbalance balance balance Total 100.0 100.0 100.0 total solid content:34.0% milk fat: 4.6% milk solid not fat: 7.2% sweetness: 15.5

Specifically, sweetened whole condensed milk, dairy cream, skimmedpowdered milk, corn syrup, frozen egg yolk with sugar, sugar, thedextrin, a stabilizer, an emulsifying agent were added to water whilestirring, followed by heating while stirring. After reaching 80° C.,refined coconut oil was added to the mixture, followed by dissolutionwith stirring while heating at the same temperature of 80° C. for 10minutes. The solution was adjusted with water so that the total amountbecomes 100%. Next, the solution was homogenized using a homogenizer(150 kgf/cm²), followed by cooling to 5° C. and aging overnight. Next,an aroma chemical was added to the solution, followed by freezing. Thefrozen solution was poured into a container, followed by cooling. Thus,the ice milks were prepared (Example 39-2, Comparative Example 39-0 andthe control example). Note that the stabilizer SAN BEST (SAN BEST^(‡)N,N-582*) is a mixture of tamarind seed gum and locust bean gum.

The ice milks were tasted. As a result, the ice milk (dairy creamcontent: 8.5%) (Example 39-2) which was prepared using the dextrin(Preparation Example 2) had a dextrin content of as low as 0.1%, but hadstrong richness as compared to the ice milk (dairy cream content: 8.5%)(Comparative Example 39-0) which contained the same amount of dairycream and did not contain a dextrin (replaced with sugar), and hadrichness comparable to that of the ice milk (dairy cream: 9%) of thecontrol example having a high dairy cream content. Note that the icemilk (dairy cream content: 8.5%) (Comparative Example 39-0) which didnot contain the dextrin (Preparation Example 2) had significantly lowrichness as compared to the ice milk (control example) having a dairycream content of 9.0%.

Experimental Example 40 Preparation of Lacto-Ice (2)

A lacto-ice (Example 40-3-1) was prepared according to a recipedescribed below using the dextrin of Preparation Example 3, and alacto-ice (Example 40-3-2) was prepared according to the recipe usingthe dextrin of Preparation Example 3 in combination with guar gum andtara gum. Also, for comparison, a lacto-ice (Comparative Example 40-0)was prepared using sugar (the total solid content was the same) in placeof the dextrin, and a lacto-ice (control example) was prepared using anincreased amount of refined coconut oil and without using a dextrin.

TABLE 37 <Lacto-ice> Example Comparative 40-3 Example Control 1 2 40-0Example Sugar 8.0 8.0 9.0 8.0 Fructose glucose 7.0 7.0 7.0 7.0 syrupCorn syrup 4.0 4.0 4.0 4.0 Skimmed powdered 8.0 8.0 8.0 8.0 milk Refinedcoconut 5.0 5.0 5.0 7.5 oil Dextrin 1.0 1.0 — — (Preparation Example 3)Guar gum — 0.025 — — Tara gum — 0.025 — — Stabilizer 0.15 0.15 0.15 0.15(SAN BEST^(‡) NN- 582*) Emulsifier 0.2 0.2 0.2 0.2 (HOMOGEN^(‡) DM*)Aroma chemical 0.1 0.1 0.1 0.1 (vanilla flavor NO. 93-I) Water balancebalance balance balance Total amount 100.0 100.0 100.0 100.0 Totaladjusted 100.0 100.0 100.0 100.0 with water total solid content: 31.8%plant fat content: 5.0% milk solid not fat: 7.6%

Specifically, sugar, fructose-glucose syrup, corn syrup, skimmedpowdered milk, the dextrin, guar gum, tara gum, a stabilizer and anemulsifying agent were added to water while stirring, followed byheating while stirring. After reaching 80° C., refined coconut oil wasadded to the mixture, followed by dissolution with stirring whileheating at the same temperature of 80° C. for 10 minutes. The solutionwas adjusted with water so that the total amount becomes 100%. Thesolution was homogenized using a homogenizer (150 kgf/cm²), followed bycooling to 5° C. and aging overnight. Next, an aroma chemical was addedto the solution, followed by freezing. The frozen solution was pouredinto a container, followed by cooling. Thus, the lacto-ices wereprepared (Example 40-3-1 and 40-3-2, the control example and ComparativeExample 40-0).

The lacto-ices were tasted. As a result, the lacto-ice (refined coconutoil: 5%) of Comparative Example 40-0 which was prepared using sugar inplace of the dextrin had significantly reduced oils and fats-specificrichness as compared to the lacto-ice (control example) containing 7.5%of refined coconut oil. On the other hand, Examples 40-3-1 and 40-3-2using the dextrin of Preparation Example 3 had sufficiently highrichness as compared to Comparative Example 40-0 which did not use adextrin, and had a mouthfeel close to that of the lacto-ice of thecontrol example containing a larger amount of refined coconut oil.Accordingly, it can be understood that an oils and fats component, suchas refined coconut oil or the like, can be replaced with the dextrin ofPreparation Example 3 without impairing richness. Also, the lacto-ice(Example 40-3-2) using guar gum and tara gum in combination with thedextrin had richness closer to the lacto-ice of the control example thanthat of the lacto-ice of Example 40-3-1.

According to the results, it was found that the dextrin used in thepresent invention can impart richness during a later part of the timethat the lacto-ice is eaten, and guar gum and tara gum can impartrichness during an earlier part of the time, and the use of these incombination can impart richness closer to oils and fats. Moreover, theresulting lacto-ices of Examples 40-3-1 and 40-3-2 had good flavorrelease, smooth tissue, and good melting in the mouth.

Experimental Example 41 Preparation of Ice Milk (2)

An ice milk (Example 40-2-1) was prepared according to a recipedescribed below using the dextrin of Preparation Example 2. An ice milk(Example 40-2-2) was prepared according to the recipe using guar gum incombination with the dextrin of Preparation Example 2. An ice milk(Example 40-2-3) was prepared according to the recipe using tara gum incombination with the dextrin of Preparation Example 2. Also, forcomparison, an ice milk (control example) was prepared using anincreased amount of dairy cream and without using a dextrin.

TABLE 38 <Recipe of ice milk> Example 40-2 Control 1 2 3 Example Dairycream 11.5 11.5 11.5 18.0 Skimmed powdered 7.0 7.0 7.0 7.0 milk Cornsyrup 12.5 12.5 12.5 12.5 Sugar 10.0 10.0 10.0 10.0 Refined coconut oil3.0 3.0 3.0 3.0 Dextrin 3.0 3.0 3.0 — (Preparation Example 2) Guar gum —0.075 — — Tara gum — — 0.075 — Stabilizer (SAN BEST^(‡) 0.15 0.15 0.150.15 NN-582*) Emulsifier (HOMOGEN^(‡) 0.25 0.25 0.25 0.25 DM*) Aromachemical 0.1 0.1 0.1 0.1 (vanilla flavor NO. 93-I) Water balance balancebalance balance Total 100.0 100.0 100.0 100.0 total solid content: 35.1%milk fat content: 5.2% milk solid not fat: 7.3%

Specifically, dairy cream, skimmed powdered milk, corn syrup, sugar, adextrin (Preparation Example 2), guar gum, tara gum, a stabilizer, anemulsifying agent were added to water while stirring, followed byheating while stirring. After reaching 80° C., refined coconut oil wasadded to the mixture, followed by dissolution with stirring whileheating at the same temperature of 80° C. for 10 minutes. The solutionwas adjusted with water so that the total amount becomes 100%. Thesolution was homogenized using a homogenizer (150 kgf/cm²), followed bycooling to 5° C. and aging overnight. Next, an aroma chemical was addedto the solution, followed by freezing. The frozen solution was pouredinto a container, followed by cooling. Thus, the ice milks were prepared(Examples 41-2-1 to 41-2-3 and the control example).

The ice milks were tasted. As a result, the ice milk (Example 41-2-1)which was prepared using the dextrin had a high dairy cream content, andhad richness close to that of the control example, which is classifiedinto ice cream. This richness was further enhanced by using guar gum ortara gum in combination with the dextrin (Examples 41-2-2 and 41-2-3),and was considerably close to that of the ice milk of the controlexample. Moreover, the ice milks of Examples 41-2-1 to 41-2-3 had goodflavor release, smooth tissue, and good melting in the mouth.

Experimental Example 42 Preparation of Lacto-Ice (3)

Lacto-ices (Examples 42-1-1 to 42-1-3) were prepared according to arecipe described below using the dextrin of Preparation Example 1. Also,for comparison, lacto-ices (Comparative Examples 42-0-1 to 42-0-3 andComparative Examples 42-1-1 and 42-1-2) were prepared without thedextrin or with the dextrin of the existing products 1 according to therecipe (see Table 39).

<Recipe of lacto-ice> Corn syrup 8.5 (%) Sugar 8.0 Refined coconut oil6.0 Skimmed powdered milk 5.5 Sweetened whole condensed milk 5.0Fructose-glucose syrup 3.5 Dextrin (Preparation Example 1) Table 39Stabilizer (SAN BEST^(‡) NN-582*) Table 39 Emulsifying agent(HOMOGEN^(‡) DM*) 0.25 Aroma chemical (vanilla flavor NO. 93-I) 0.1Water balance Total 100.0%

(total solid content: 32.0%, milk fat content: 0.5%, and milk solid notfat: 6.3%)

Specifically, sweetened whole condensed milk, skimmed powdered milk,corn syrup, fructose-glucose syrup, sugar, a dextrin (PreparationExample 1), a stabilizer and an emulsifying agent were added to waterwhile stirring, followed by heating while stirring. After reaching 80°C., refined coconut oil was added and dissolved with stirring whileheating at the same temperature of 80° C. for 10 minutes while keepingthe temperature at 80° C. The solution was adjusted with water so thatthe total amount becomes 100%. The solution was homogenized using ahomogenizer (150 kgf/cm²), followed by cooling to 5° C. and agingovernight. Next, an aroma chemical was added to the solution, followedby freezing. The frozen solution was poured into a container, followedby cooling. Thus, the lacto-ices were prepared (Examples 42-1-1 to42-1-3, Comparative Examples 42-0-1 to 42-0-3 and Comparative Examples42-1-1 and 42-1-2).

TABLE 39 Example 42-1 Comparative Example 42 1 2 3 0-1 0-2 0-3 1-1 1-2Recipe Dextrin 5 8 10 — — — — — (Preparation Example 1) Existing product1 — — — — — — 5 8 Stabilizer (SAN 0.1   0.1 0.1 0.1   0.2   0.3   0.10.1 BEST^(‡) NN-582*) Evaluation Tissue 8 9 10 1 6 8 7 8 Richness/body 89 10 1 6 8 9 10 Flavor 8 8 7 10 6 5 3 2 Overall evaluation 10 9 9 3 5 65 4

The lacto-ice (Comparative Example 42-0-1) having a reduced milk solidcontent and milk fat content had good flavor, but significantly lackedrichness. On the other hand, by adding the dextrin of PreparationExample 1, even the lacto-ices (Example 42-1-1 to 42-1-3) having areduced milk solid content and milk fat content had sufficient richnessand body. In contrast to this, when the existing product 1 (blue value:1.42) was used in place of the dextrin of Preparation Example 1,richness was successfully imparted, but there were a gritty mouthfeeland a specific starch-derived flavor, and flavor was significantlyimpaired (Comparative Examples 42-1-1 and 42-1-2). Also, the lacto-ices(Comparative Examples 42-0-1 to 42-0-3) which did not contain a dextrinand contained a stabilizer which is a mixture of tamarind seedpolysaccharide and locust bean gum, had richness which was increasedwith an increase in the amount of the stabilizer, but the effect was notsufficient, and the flavor was reduced with an increase in the amount ofthe stabilizer.

The lacto-ices (Examples 41-1-1 to 41-1-3) which were prepared using thedextrin of Preparation Example 1, had smooth tissue and good melting inthe mouth, and in addition, good flavor release, and therefore, areconsiderably excellent lacto-ices. Moreover, the lacto-ices (Examples41-1-1 to 41-1-3) were of the class lacto-ice, but had richness and bodycomparable to ice milk whose milk solid content is 10% or more and whosemilk fat content is 3% or more.

Experimental Example 43 Preparation of Ice Cream

An ice cream (Example 43-2) was prepared according to a recipe describedbelow using the dextrin of Preparation Example 2.

TABLE 40 <Recipe of ice cream> (%) Example 43-2 Sugar 12.0 Corn syrup7.0 Skimmed concentrated milk 18.0 Dairy cream 18.0 frozen egg yolk with1.5 sugar Dextrin (Preparation 2.0 Example 2) Aroma chemical (vanilla0.1 flavor NO. 93-I) Total adjusted with water 100.0 total solidcontent: 35.2% milk fat: 8.1% milk solid not fat: 8.1%

Specifically, sugar, corn syrup, skimmed concentrated milk, dairy cream,frozen egg yolk with sugar and the dextrin were added to water whilestirring, followed by heating while stirring. After reaching 80° C., themixture was dissolved with stirring while heating at 80° C. for 10minutes. The solution was adjusted with water so that the total amountbecomes 100%. The solution was homogenized using a homogenizer (150kgf/cm²), followed by cooling to 5° C. and aging overnight. Next, anaroma chemical was added to the solution, followed by freezing. Thefrozen solution was poured into a container, followed by cooling. Thus,the ice cream was prepared (Example 43-2). The ice cream was evaluatedby tasting. As a result, the ice cream had sufficient richness.Moreover, the ice cream had good flavor release, smooth tissue, goodmelting in the mouth, and a feel of high quality.

Experimental Example 44 Preparation of Whipped Cream (1)

Whipped creams (Example 44-1 and Comparative Examples 44-1 to 44-5) wereprepared according to a recipe described below using the dextrins ofPreparation Example 1 and the existing products 1 to 5. Also, forcomparison, a whipped cream (Comparative Example 44-0, no dextrin wasused) was similarly prepared using 5% of glucose (the total solidcontent was adjusted) in place of 5% of the dextrin.

<Recipe of whipped cream> Dextrin 5.0 (%) Coconut oil 30.0 Skimmedpowdered milk 4.0 Sugar 8.0 Glycine 1.0 Emulsion stabilizer (HOMOGEN^(‡)No. 2875*) 1.0 Water balance Total 100.0%

Specifically, the components other than coconut oil were added to waterwhile stirring, followed by heating to 80° C. and then dissolving withstirring for 10 minutes. Coconut oil was gradually added to thesolution, followed by heating to 80° C. again and then stirring for 5minutes. The mixture was adjusted with water so that the total amountbecomes 100%. The mixture was homogenized using a homogenizer (150kgf/cm²), followed by sterilization at 93° C. After aging overnight, themixture was whipped while being cooled until it was stiff. Next, thewhipped mixture was poured into a pastry bag, followed by freezing.Thereafter, the whipped mixture was spontaneously thawed (at roomtemperature for one hour). Note that the emulsion stabilizer(HOMOGEN^(‡) No. 2875*) is a preparation containing microcrystallinecellulose, carboxymethyl cellulose, xanthan gum and sucrose fatty acidester.

The whipped creams thus obtained (thawed after being frozen) wereevaluated in terms of (1) richness and oils and fats enrichedproperties, (2) mouthfeel, (3) flavor, (4) syneresis suppressing effectwhen thawed after being frozen, and (5) overall evaluation. For thecharacteristics (1), (4) and (5), the evaluation was carried out on ascale of 1 to 10. For (1) richness and oils and fats enrichedproperties, of the obtained whipped creams, one which had the highestrichness and oils and fats enriched properties was given a score of 10(good), and one which had the lowest richness and oils and fats enrichedproperties was given a score of 1 (poor). For (4) syneresis suppressingeffect when thawed after being frozen, the whipped cream was extrudedinto a flower shape by squeezing the pastry bag after being thawed, andwas then allowed to stand at room temperature for one hour, followed byevaluation of the presence or absence of syneresis (one which had thehighest level of syneresis was given a score of 1 (poor), and one whichhad the lowest level of syneresis was given a score of 10 (good)). For(5) overall evaluation relating to the characteristics (1) to (4), ofthe obtained whipped creams, one which was the best was given a score of10 (good), and one which was the worst was given a score of 1 (poor).The results are shown in Table 41.

TABLE 41 Richness oils and fats Suppression of enriched syneresis whenthawed Overall Dextrin properties Mouthfeel Flavor after being frozenevaluation Example 44-1 Preparation 10 smooth good 10 10 Example 1Comparative Existing 5 gritty starch- 5 3 Example 44-1 product 1 derivedflavor Comparative Existing 7 stickiness, good 5 4 Example 44-2 product2 poor melting in the mouth Comparative Existing 3 slightly starch- 2 2Example 44-3 product 3 gritty derived flavor Comparative Existing 6stickiness, starch- 4 3 Example 44-4 product 4 poor melting derived inthe mouth flavor Comparative Existing 2 slightly good 1 2 Example 44-5product 5 watery Comparative no use 1 watery good 1 1 Example 44-0

According to the results, it was found that a whipped cream (Example44-1) which has richness and good flavor, and good shape retentivityeven after being frozen and thawed, and in which syneresis issignificantly suppressed, can be obtain using the dextrin of PreparationExample 1. Therefore, it was found that the dextrin of PreparationExample 1 not only has the effect of imparting oils and fats enrichedproperties and richness, but also prevents a mouthfeel or whipped creamtissue from being significantly altered due to freezing (suppressesdenaturation due to freezing), i.e., is excellently resistant tofreezing and thawing.

Experimental Example 45 Preparation of Whipped Cream (2)

Whipped creams having a composition described below were prepared by themethod of Experimental Example 44 using, as a whipped cream stabilizer,the dextrins of Preparation Examples 1 to 3 (Preparation Example 1:5.0%, Preparation Example 2: 1.0%, and Preparation Example 3: 8.0%), thedextrins of the existing products 1 to 6 (existing products 1 to 6:5.0%), or native gellan gum (0.02%) or psyllium seed gum (0.3%) in placeof the dextrins (spontaneous thawing: one hour). Note that theaforementioned concentrations in parentheses mean the finalconcentrations in the whipped creams. Also, for comparison, a whippedcream (Comparative Example 44-0) was similarly prepared without using awhipped cream stabilizer.

<Recipe of whipped cream> Coconut oil 30.0  Skimmed powdered milk 4.0Sugar 8.0 Whipped cream stabilizer see Table 42 Emulsion stabilizer(HOMOGEN^(‡) No. 2875*) 1.0 Water balance Total 100.0%

The whipped creams thus obtained (thawed after being frozen) wereevaluated in terms of (1) richness and oils and fats enrichedproperties, (2) mouthfeel, (3) flavor, (4) syneresis suppressing effectwhen thawed after being frozen, (5) shape retentivity, and (6) overallevaluation in a manner similar to that of Experimental Example 44. Notethat, for (5) shape retentivity, the evaluation was carried out on ascale of 1 to 10. Specifically, when a whipped cream was extruded into aflower shape by squeezing the pastry bag and was then allowed to standat room temperature for one hour, one whose flower shape was bestmaintained was given a score of 10 (good), and one whose flower shapewas most deformed was given a score of 1 (poor). For (4) syneresissuppressing effect when thawed after being frozen, the whipped creamswere evaluated based on the amount of released moisture (syneresis) whenthe whipped cream was extruded into a flower shape by squeezing thepastry bag and was then allowed to stand at room temperature for onehour. The results are shown in Table 42.

TABLE 42 Richness/ Stabilizer oils and fats Suppression of for whippedenriched syneresis when thawed Shape Overall cream properties MouthfeelFlavor after being frozen retentivity evaluation Example 45-1 Dextrin 9smooth good 10 10 10 Preparation Example 1 (5%) Example 45-2 Dextrin 8smooth good 9 9 9 Preparation Example 2 (1%) Example 45-3 Dextrin 10smooth good 10 10 10 Preparation Example 3 (8%) Comparative Dextrin 5gritty strong 7 8 3 Example 45-1 Existing starch- product 1 derived (5%)flavor Comparative Dextrin 7 stickiness, good 7 7 4 Example 45-2Existing poor melting product 2 in the mouth (5%) Comparative Dextrin 3slightly starch- 2 2 2 Example 45-3 Existing gritty derived product 3flavor (5%) Comparative Dextrin 6 stickiness, starch- 6 8 3 Example 45-4Existing poor melting derived product 4 in the mouth flavor (5%)Comparative Dextrin 3 watery good 3 5 4 Example 45-5 Existing product 5(5%) Comparative Dextrin 3 watery good 3 6 5 Example 45-6 Existingproduct 6 (5%) Comparative Native 6 stickiness, poor 5 9 5 Example 45-7gellan gum poor melting flavor (0.02%) in the mouth release ComparativePsyllium 5 stickiness, poor 3 6 3 Example 45-8 seed gum poor meltingflavor (0.3%) in the mouth release Comparative no use 1 watery good 1 11 Example 45-0

FIGS. 4 to 10 show images of the whipped creams (thawed after beingfrozen) of Example 45-1, Comparative Example 45-3, Comparative Example45-5, Comparative Example 45-6, Comparative Example 45-7, ComparativeExample 45-8, and Comparative Example 45-0 immediately after beingextruded into a flower shape by squeezing the pastry bag and after onehour of being allowed to stand at room temperature.

According to these results, it was found that a whipped cream (Examples45-1 to 45-3, see FIG. 4) which has good shape retentivity and in whichsyneresis is significantly suppressed, even after being frozen andthawed, can be prepared using the dextrin of the present invention(Preparation Examples 1 to 3). On the other hand, when whipped creamswere prepared using the conventional dextrins (existing products 1 to6), shape retentivity was already lost when it was thawed after beingfrozen (Comparative Example 45-3), significant syneresis occurred(Comparative Examples 45-3, 45-5 and 45-6, FIGS. 5 to 7), and the like.In addition, the whipped creams prepared using the conventional dextrinshad a gritty mouthfeel, a powdery mouthfeel, starch-specificstarch-derived flavor and the like, which adversely affected the tasteof the whipped creams themselves. Also, when native gellan gum orpsyllium seed gum was used in place of the dextrins, the syneresis afterfreezing and thawing failed to be suppressed, resulting in poor meltingin the mouth and a heavy mouthfeel.

On the other hand, the whipped creams (Examples 45-1 to 45-3) which wereprepared using the dextrins of the present invention (PreparationExamples 1 to 3), had a clear edge portion of a flower shape (shaperetentivity) and significantly suppressed syneresis, i.e., heldsubstantially the same state as that immediately after being extruded,even after being extruded into a flower shape after being frozen andthawed, and being then allowed to stand for one hour (FIG. 4). Moreover,the dextrins of the present invention successfully imparted richness andoils and fats enriched properties to a whipped cream without adverselyaffecting the flavor or mouthfeel of the whipped cream. As a result, awhipped cream having a feel of high quality was successfully obtained.

Experimental Example 46 Preparation of Low-Calorie Whipped Cream

Whipped creams (Examples 46-1-1 and 46-1-2, Comparative Examples 46-0-1and 46-0-2, and a control example) were prepared according to a recipeshown in a table described below. Initially, the components other thancoconut oil were added to water, followed by heating to 80° C. and thendissolution with stirring for 10 minutes. Coconut oil was graduallyadded to the solution, followed by heating to 80° C. again and thenstirring for five minutes. The mixture was adjusted with water so thatthe total amount becomes 100%, followed by homogenization using ahomogenizer (150 kgf/cm²) and then sterilization at 93° C. After agingovernight, the mixture was whipped while being cooled until it wasstiff. Thus, the whipped creams were prepared.

TABLE 43 Comparative Example 46-1 Control Example 46-0 1 2 Example 1 2Coconut oil 25.0  20.0  30.0  25.0  20.0  Skimmed 4.0 4.0 4.0 4.0 4.0powdered milk Dextrin 5.0 5.0 — — — (Preparation Example 1) Sugar 8.08.0 8.0 8.0 8.0 Emulsion 1.0 1.0 1.0 1.0 1.0 stabilizer Water balancebalance balance balance balance

The whipped creams thus obtained were evaluated in terms of syneresissuppressing effect when thawed after being frozen, and richness and oilsand fats enriched properties. For the syneresis suppressing effect whenthawed after being frozen, the whipped creams were evaluated based onthe state of syneresis when the whipped cream, having been poured intothe pastry bag while being in a frozen state, was extruded into a flowershape by squeezing the pastry bag and was then allowed to stand at roomtemperature for one hour. The results are shown in Table 44. For boththe syneresis suppressing effect when thawed after being frozen and therichness and oils and fats enriched properties, the evaluation wascarried out on a scale of 1 to 10 (1: poor→10: good). Specifically, forthe syneresis suppressing effect, one which had the smallest syneresiswas given a score of 10 (good), and one which had the largest syneresiswas given a score of 1 (poor). Also for the richness and oils and fatsenriched properties, one which had the highest richness and oils andfats enriched properties was given a score of 10 (good), and one whichhad the lowest richness and oils and fats enriched properties was givena score of 1 (poor). The results are shown in the following table.

TABLE 44 Richness/ oils and fats enriched Syneresis properties Example46- 10 10 1-1 Example 46- 9 9 1-2 Control 8 10 Example Comparative 4 4Example 46- 0-1 Comparative 4 3 Example 46- 0-2

As can be seen from the table above, the whipped creams having a coconutoil content of 25% or less had considerably reduced richness and oilsand fats enriched properties (Comparative Examples 46-0-1 and 46-0-2).In contrast to this, when the dextrin of the present invention(Preparation Example 1) was used, sufficient richness and oils and fatsenriched properties were successfully imparted to the low-caloriewhipped creams (Examples 45-1-1 and 45-1-2). Thus, it is possible toobtain a whipped cream which has reduced oils and fats, but have goodflavor without impairing richness or oils and fats enriched properties.Moreover, whereas significant syneresis occurred when thawed after beingfrozen if the coconut oil content was 25% or less (Comparative Examples46-0-1 and 46-0-2), the use of the dextrin of the present inventionexhibited a significant syneresis preventing effect against syneresiswhich is caused by a reduction in the oils and fats content (Examples46-1-1 and 46-1-2).

Experimental Example 47 Preparation of Whipped Cream (3)

Whipped creams were prepared according to a recipe shown in a tabledescribed below. Initially, the components other than coconut oil wereadded to water, followed by heating to 80° C. and then dissolution withstirring for 10 minutes. Coconut oil was gradually added to thesolution, followed by heating to 80° C. again and then stirring for fiveminutes. The mixture was adjusted with water so that the total amountbecomes 100%, followed by homogenization using a homogenizer (50kgf/cm²), pasteurization at 142° C. for six seconds using a UHTpasteurizer, and homogenization again using a homogenizer (200 kgf/cm²).After aging overnight, the mixture was whipped while being cooled untilit was stiff. An overrun after whipping and a whipping time weremeasured.

Note that the overrun is a value which is calculated by an expressiondescribed below, which is a measure for determining how much air isincorporated in whipped cream (i.e., how much the whipped cream isswollen).

Overrun={(the weight of the cream before whipping (having apredetermined volume))−(the weight of the cream after whipping)}/(theweight of the cream before whipping)  [Expression 1]

Also, the whipping time means a time required for the overrun to reachthe highest peak after the start of whipping the aged cream while beingcooled.

Next, the resulting whipped cream was poured into a pastry bag and wasfrozen, followed by spontaneous thawing (one hour at room temperature).The whipped cream thus spontaneously thawed was extruded into a flowershape by squeezing the pastry bag to evaluate the whipped cream in termsof (1) syneresis suppressing effect when thawed after being frozen and(2) shape retentivity. Note that the syneresis suppressing effect whenthawed after being frozen was evaluated one hour after extrusion of thewhipped cream. The results are shown in Table 46 along with the overrun(%) and the whipping time. For (1) syneresis and (2) shape retentivity,the whipped creams were evaluated on a scale of 1 to 10 (1: poor→10:good).

TABLE 45 Example 47-1 1 2 3 4 5 6 7 8 9 10 Coconut oil 30  30  30  30 30  30  30  30  30  30  Skimmed powdered milk 4 4 4 4 4 4 4 4 4 4Emulsifier Dextrin 5 5 5 5 5 5 5 5 5 5 (Preparation Example 1)Monoglycerol —   0.2 — — — — — — — — esters of fatty acids 1Monoglycerol — —   0.2 — — — — — — — esters of fatty acids 2Monoglycerol — — — — — —   0.15   0.15 — esters of fatty acids 3Polyglycerol — — —   0.05   0.2   0.5 — — —   0.15 esters of fatty acids1 Polyglycerol — — — — — —   0.2 — — — esters of fatty acids 2Polyglycerol — — — — — — — — — — esters of fatty acids 3 HPC — — — — — ——   0.1   0.03   0.1 Sugar 8 8 8 8 8 8 8 8 8 8 Emulsion stabilizer 1 1 11 1 1 1 1 1 1 Water balance balance balance balance balance balancebalance balance balance balance Total 100  100  100  100  100  100  100 100  100  100  Example 47-1 Comparative Example 47-0 11 12 13 14 15 1 23 4 Coconut oil 30  30  30  30  30  30  30  30  30  Skimmed powderedmilk 4 4 4 4 4 4 4 4 4 Emulsifier Dextrin 5 5 5 5 5 — — — — (PreparationExample 1) Monoglycerol — — — — —   0.2 — — — esters of fatty acids 1Monoglycerol — — — — — — — — — esters of fatty acids 2 Monoglycerol — —— — — — — — — esters of fatty acids 3 Polyglycerol 0.15 — — — — —   0.2— — esters of fatty acids 1 Polyglycerol — — — — — — — — — esters offatty acids 2 Polyglycerol —   0.03   0.1   0.03   0.1 — —   0.2 —esters of fatty acids 3 HPC   0.03 — —   0.1   0.03 — — —   0.1 Sugar 88 8 8 8 8 8 8 8 Emulsion stabilizer 1 1 1 1 1 1 1 1 1 Water balancebalance balance balance balance balance balance balance balance Total100  100  100  100  100  100  100  100  100  [Comments on Table 45]Emulsifier monoglycerol esters of fatty acids 1: iodine value 44-55(monoglyceride) monoglycerol esters of fatty acids 2: iodine value108-120 (monoglyceride) monoglycerol esters of fatty acids 3: iodinevalue 70-80 (monoglyceride) polyglycerol esters of fatty acids 1: iodinevalue 16-26 (decaglycerol monooleate) polyglycerol esters of fatty acids2: iodine value 0-3 (pentaglycerol monooleate) polyglycerol esters offatty acids 3: iodine value 27-42 (decaglycerol monooleate)

TABLE 46 Overrun Syneresis Shape retentivity (%) Whipping time Example10 10 75 8 min 20 sec 47-1-1 Example 10 10 105 1 min 45 sec 47-1-2Example 10 10 84 1 min 35 sec 47-1-3 Example 10 10 110 4 min 00 sec47-1-4 Example 10 10 101 3 min 10 sec 47-1-5 Example 10 10 91 2 min 30sec 47-1-6 Example 10 10 105 3 min 50 sec 47-1-7 Example 10 10 119 1 min55 sec 47-1-8 Example 10 10 110 2 min 40 sec 47-1-9 Example 10 10 128 1min 30 sec 47-1-10 Example 10 10 125 2 min 30 sec 47-1-11 Example 10 10108 4 min 10 sec 47-1-12 Example 10 10 100 3 min 20 sec 47-1-13 Example10 10 120 1 min 40 sec 47-1-14 Example 10 10 121 1 min 50 sec 47-1-15Comparative 1 3 120 1 min 45 sec Example 47-0-1 Comparative 1 2 110 2min 00 sec Example 47-0-2 Comparative 1 3 122 1 min 55 sec Example47-0-3 Comparative 1 2 121 1 min 55 sec Example 47-0-4

As described above, the whipped cream (Example 47-1-1) which wasprepared using the dextrin of the present invention had good shaperetentivity even after freezing and thawing, and significantlysuppressed syneresis. The whipped creams (Examples 47-1-2 to 47-1-14)which were prepared using, as a glycerol esters of fatty acids, amonoglycerol esters of fatty acids having an iodine value of 44 to 120or a polyglycerol esters of fatty acids having an iodine value of 16 to42, in addition to the dextrin, had a clear edge portion of a flowershape (shape retentivity) and significantly suppressed syneresis, andheld substantially the same state as that immediately after beingextruded, even one hour after being frozen and thawed. In addition, thewhipping time was successfully significantly reduced, and an improvementin the overrun was observed. Moreover, when hydroxypropyl cellulose(HPC) was additionally used, a reduction in the whipping time and afurther improvement in the overrun were observed (Examples 47-1-8 to47-1-11 and 47-1-14 to 47-1-15). On the other hand, the whipped creams(Comparative Examples 47-0-1 to 47-0-4) which were prepared usingglycerol esters of fatty acids and without using the dextrin of thepresent invention, lacked shape retentivity and failed to preventsyneresis.

Experimental Example 48 Preparation of Gummy Candy (1)

A gummy candy (Example 48-1) was prepared according to a recipedescribed below using the dextrin of Preparation Example 1.

<Recipe 1> Sugar 31.0 (kg) Corn syrup 26.0 Sorbitol 7.4 Dextrin(Preparation Example 1) 20.0 Water 30.0 <Recipe 2> Mango puree 2.0 (%)Citric acid (anhydride) 1.0 Sucralose (20% aqueous solution) 0.2Colorant 0.05 Aroma chemical 0.2 Water 0.55

Specifically, initially, measured amounts of materials were poured intoa pan according to recipe 1, followed by boils and fatsing down byheating until the total amount was 96% of the final gummy candy (100%).All the components (mango puree, etc.) of recipe 2 were poured into themixture (total amount of 100%), followed by mixing. The mixture waspoured into a molding container, followed by cooling. The food productthus obtained had smoothness and good melting in the mouth, which is agummy candy-like mouthfeel (Example 48-1: gummy candy).

Experimental Example 49 Preparation of Gummy Candy (2)

Gummy candies (Example 49-1 and Comparative Examples 49-1 to 49-5) wereprepared according to a recipe described below using dextrins(Preparation Example 1 and the existing products 1 to 5). Specifically,measured amounts of corn syrup, sorbitol and water were poured into apan, and a powder mixture of sugar and a dextrin were added thereto.Next, the mixture was dissolved by boils and fatsing and was then boilsand fatsed down until the total amount was 100 kg. Citric acid was addedto the mixture. The mixture was poured into a starch mold, followed bydrying for about 24 hours. Thus, the gummy candies were prepared(soluble solid content: about 77%). Note that the gummy candies thusprepared (Example 49-1 and Comparative Examples 49-1 to 49-5) wereevaluated in terms of workability during preparation (pouringviscosity), shape retentivity, appearance (color), adhesiveness toteeth, flavor, and mouthfeel. The results are shown in Table 47.

<Recipe of gummy candy> Sugar 30.0 (kg) Corn syrup 27.0 Sorbitol 8.0Dextrin 20.0 Citric acid (anhydride) medium grain 1.0 Water 30.0

TABLE 47 Example 49 Comparative Example 49 1 1 2 3 4 5 DextrinPreparation Existing Existing Existing Existing Existing Example 1product 1 product 2 product 3 product 4 product 5 Workability ± + +++− + − during pouring Shape retentivity +++ ++ NA − +++ − Color whitebrown NA NA slightly NA brown Adhesiveness − +++ NA NA ++ NA to teethFlavor good starch- NA NA starch- NA derived derived flavor flavorMouthfeel fat-like slightly gritty, NA NA smooth, corn NA smooth, cornsyrup-like, syrup-like, not sharp bite slightly softer bitten throughthan Preparation but stretched Example 1

Evaluation described in the table above was carried out based on thefollowing criteria.

Workability during pouring: evaluated on a scale of −>±>+>++>+++ (fivelevels) in order of pouring viscosity to a starch mold (lowest (mostexcellent workability) first)

Shape retentivity: evaluated on a scale of +++>++>+>±>− (five levels) inorder of shape retentivity (best first).

Note that “NA” in the table indicates failure of preparation (i.e.,evaluation was not carried out).

The viscosity during pouring is higher and the workability is slightlylower when the dextrin of the existing product 1 was used than when thedextrin of Preparation Example 1 was used. Also, the gummy candy(Comparative Example 49-1) which was prepared using the dextrin of theexisting product 1, did not have sufficient shape retentivity, waschanged to brown, and had starch-derived flavor and grittiness.Moreover, the gummy candy (Comparative Example 49-1) which was preparedusing the dextrin of the existing product 1, had a corn syrup-likemouthfeel, and had high adhesiveness to teeth as compared to the gummycandy (Example 49-1) which was prepared using the dextrin of PreparationExample 1. When the dextrin of the existing product 2 was used, theviscosity during handling was significantly high, and therefore, it wasdifficult to obtain the gummy candy (Comparative Example 49-2). When thedextrins of the existing products 3 and 5 were used, the viscosityduring pouring was good, and the workability was goodness, but there wasa lack of shape retentivity, and therefore, a gummy candy failed to beprepared (Comparative Examples 49-3 and 49-5). When the dextrin of theexisting product 4 was used, spinnability occurred during preparation,and therefore, it was difficult to boils and fats down, and theresultant gummy candy was changed to brown, and had starch-derivedflavor. Moreover, the gummy candy had a corn syrup-like mouthfeel, highadhesiveness to teeth, and failed to be bitten through and was onlystretched (Comparative Example 49-4). On the other hand, when thedextrin of Preparation Example 1 was used, a gummy candy which had a lowviscosity (smooth) during preparation and pouring, and sufficient shaperetentivity, was successfully obtained (Example 49-1). The resultinggummy candy was free from starch-derived flavor, and had good flavor, awhite appearance and a fat-like smooth mouthfeel, and in addition, lowadhesiveness to teeth as compared to those of the gummy candies ofComparative Examples 49-1 to 49-5. Thus, the gummy candy had aconsiderably high commodity value.

Experimental Example 50 Preparation of Soft Candy

A soft candy (Example 50-2) was prepared using the dextrin ofPreparation Example 2. Specifically, a powder mixture of sugar and thedextrin was added to measured amounts of water and corn syrup, followedby boils and fatsing down until it was thoroughly dissolved. Ahydrogenated oils and fats and an emulsifying agent were then added tothe solution, followed by removing moisture to a predetermined amount.Thereafter, gelatin which was previously swollen by adding water wasadded to the mixture, followed by thorough emulsification using ahorizontal kneader. A fondant base (a paste containing 20% of water and80% of sugar, where the sugar is crystallized) was added to the mixture,followed by sugar crystallization. An acidurant was added to themixture, followed by cooling. Thus, the soft candy (Example 50-2) wasprepared. The soft candy thus prepared was hard (viscoelasticity) andhad firmness (mouthfeel), and moreover, had less adhesiveness to teeth.

<Recipe of Soft Candy> Sugar 34.6 (kg) Corn syrup 36.0 Dextrin(Preparation Example 2) 10.0 Water 50.0 Hydrogenated oils and fats 7.5Emulsifying agent 0.5 Gelatin 1.5 Water 3.0 Fondant base 10.0 Acidurant1.0

Experimental Example 51 Preparation of Cream-Rich Caramel-Like GummyCandy (Nama-Caramel-Like Gummy Candy)

Cream-rich caramel-like gummy candies were prepared according to arecipe shown in Table 48 using a dextrin and psyllium seed gum.Specifically, psyllium was dispersed in corn syrup and water was addedthereto, followed by dissolution by boils and fatsing. Next, a powdermixture of sugar, the dextrin, an emulsifying agent and sorbitol wasadded to the solution, which was then boils and fatsed down until it wasabout 87 kg. Dairy cream, unsalted butter, common salt, a caramelcolorant and an aroma chemical were added to the solution, followed bymixing. The mixture was poured into a starch mold, followed by drying atroom temperature until the moisture content was 20 to 25%. Finally, asurface treatment was carried out to coat a surface with a glazingagent. Thus, the cream-rich caramel-like gummy candies were prepared. Onthe other hand, a gummy candy was prepared in a manner similar to thatdescribed above, except that 20% of a dextrin (Preparation Example 3)was used without using psyllium seed gum. Also, a gummy candy wasprepared in a manner similar to that described above, except thatpsyllium seed gum was used singly (no dextrin was used).

TABLE 48 Example 51-3 Comparative Recipe 1 2 Example 51-0 Sugar 24.024.0 24.0 Corn syrup 23.0 23.0 23.0 Sorbitol 15.0 15.0 15.0 Dextrin(Preparation 15.0 20.0 — Example 3) Psyllium seed gum 0.8 — 0.8Emulsifier 0.5 0.5 0.5 Cream (milk fat: 5.0 5.0 5.0 45%) Unsalted butter8.0 8.0 8.0 Common salt 0.3 0.3 0.3 Caramel colorant 0.2 0.2 0.2 Aromachemical 0.1 0.1 0.1 (caramel oils and fats No. 86875*) Water 10.0 10.010.0 Mouthfeel soft shape slight no shape retentivity, adhesivenessretentivity, cream-rich to teeth, sticky in caramel-like but fat-likethe mouth smooth mouthfeel mouthfeel and chewy (chewable by mouthfeelseveral bites)

Experimental Example 52 Preparation of Uiro-Like (Mochi-Like) GummyCandy (Mochi is a Japanese Rice Cake)

Uiro-like (mochi-like) gummy candies (Examples 52-3-1 and 52-3-2 andComparative Example 52-0) were prepared according to a recipe describedbelow. Specifically, a carrageenan was dispersed in corn syrup and waterwas then added thereto, followed by dissolution by boils and fatsing. Apowder mixture of the dextrin of Preparation Example 3 and sugar, andsorbitol were added to the solution, followed by boils and fatsing downuntil it was about 80 kg. Next, a sweet bean paste, an aroma chemical, acolorant and the like were added to the solution. The mixture was pouredinto a starch mold, followed by drying at room temperature until themoisture content was 20 to 25%. Finally, a surface treatment was carriedout to coat a surface with a glazing agent. Thus, the uiro-like gummycandies were prepared. On the other hand, a gummy candy was prepared ina manner similar to that described above, except that 20% of a dextrin(Preparation Example 3) was used without using a carrageenan. Also, agummy candy was prepared in a manner similar to that described above,except that a carrageenan was used singly (no dextrin was used).

TABLE 49 <Recipe of uiro-like gummy candy> kg Example Example 52-Comparative Recipe 52-3-1 3-2 Example 52-0 Sugar 28.0 28.0 28.0 Cornsyrup 23.0 23.0 23.0 Sorbitol 15.0 15.0 15.0 Dextrin (Preparation 10.020.0 — Example 3) Iota 1.0 — 3.0 carrageenan + kappa carrageenan (GELRICH^(‡) NO. 1*) Water 40.0 40.0 40.0 Sweet bean paste 20.0 20.0 20.0Scuralose 0.02 0.02 0.02 Colorant (SANBROWN^(‡) 0.07 0.07 0.07 K*)Colorant 0.03 0.03 0.03 (SANRED^(‡) NO. 2384*) Aroma chemical 0.1 0.10.1 (Azuki bean flavor NO. 68901*) Workability good good high gelationtemperature, high viscosious, low pouring suitability and lowworkability during boils and fatsing down Mouthfeel specific slightviscoelasticity, mochi- adhesiveness but hard and like to teeth, crispymouthfeel mouthfeel but fat-like mouthfeel

Experimental Example 53 Preparation of Low-Fat Milk Beverage

In order to evaluate physical properties of beverages depending on thedifference between dextrins, low-fat milk beverages (Example 53-1 andComparative Examples 53-1 to 53-5) were prepared using theaforementioned dextrins (Preparation Example 1 and the existing products1 to 5). Specifically, a dextrin was added to and dissolved in water at20° C., followed by mixing with skimmed concentrated milk and thenhomogenization at 150 kgf/cm². The mixture was poured into a container,followed by sterilization at 85° C. for 30 minutes. Thus, the low-fatmilk beverages were prepared. Also, as a control example, a milkbeverage was prepared using an increased amount of milk fat content andwithout using a dextrin, where the milk fat content was 1.5%, which issimilar to that of commercially available low-fat milk.

<Recipe of low-fat milk beverage> Skimmed concentrated milk 30 (%)Dextrin 1 Water 69 Total 100%

TABLE 50 Example Control Comparative Example 53 53-1 Example 1 2 3 4 5Dextrin Preparation 1   — — — — — — Example 1 Existing — — 1   — — — —product 1 Existing — — — 1   — — — product 2 Existing — — — — 1   — —product 3 Existing — — — — — 1   — product 4 Existing — — — — — — 1  product 5 Milk solid not fat 8.5 8.5 8.5 8.5 8.5 8.5 8.5 Milk fatcontent 0.5 1.5 0.5 0.5 0.5 0.5 0.5 Evaluation Richness/ 10   10   6  5   4   6   2   oils and fats enriched properties Flavor good goodslight slight good slight good starch- starch- starch- derived derivedderived flavor flavor flavor

The milk beverages of Comparative Example 53-1 to 53-5 which wereprepared using the conventional dextrins (the existing products 1 to 5)had a milk fat content of as low as 0.5% for the purpose of low fat, andtherefore, had significantly reduced richness and oils and fats enrichedproperties as compared to the low-fat milk of the control example havinga milk fat content of 1.5%. Moreover, the milk beverages (ComparativeExamples 53-1, 53-2 and 53-4) which were prepared using the existingproducts 1, 2 and 4, had starch-derived flavor which adversely affectedflavor release and flavor of the beverages. On the other hand, thelow-fat milk beverage (Example 53-1) which was prepared using thedextrin of the present invention (Preparation Example 1) had richnessand fattiness comparable to those of the milk beverage (control example)having a milk fat content of 1.5%. Moreover, the low-fat milk beverageof Example 53-1 did not have stickiness and had smooth melting in themouth.

Experimental Example 54 Preparation of Lactic Acid Beverage

Lactic acid beverages were prepared according to a recipe describedbelow. Specifically, skimmed powdered milk and whole powdered milk wereadded to water in amounts corresponding to percentages shown in Table50, followed by sterilization while stirring at 93° C. for 10 minutes,homogenization at 150 kgf/cm², and cooling to 40° C. Next, a culture wasadded in an amount corresponding to 3% of the total amount, followed byfermentation to pH 4.6 (fermented milk). A solution which was previouslyprepared by dissolving sugar, a dextrin (Preparation Example 2, theexisting product 1), pectin and glucose in water at 20° C., was added tothe fermented milk (40% of the total amount). The mixture was adjustedwith lactic acid to pH 4.2, followed by homogenization (150 kgf/cm²).The mixture was poured into a container. Thus, the lactic acid beverages(Example 54-2 and Comparative Example 54-1) were prepared. Also, as acontrol example, a lactic acid beverage was similarly prepared usingwhole powdered milk and without using a dextrin. Also, for comparison, alactic acid beverage (Comparative Example 54-0) was prepared withoutusing a dextrin or whole powdered milk.

<Recipe of lactic acid beverage> Fermented milk 40.0 (%) (recipedescribed elsewhere) Sugar 7.0 Lactic acid proper amount (adjusted to pH4.2) Dextrin see Table 51 Glucose see Table 51 Pectin 0.4 Water balanceTotal 100.0

TABLE 51 Example Control Comparative Comparative 54-2 Example Example54-1 Example 54-0 Skimmed powdered milk 6.9 2.7 6.9 6.9 Whole powderedmilk — 5.6 — — Dextrin Preparation 0.7 — — — Example 2 Dextrin Existing— — 0.7 — product 1 Glucose — — — 0.7 Milk solid not fat 6.5 6.5 6.5 6.5Milk fat content 0.1 1.5 0.1 0.1 Evaluation Richness/ 10   10   6   1  oils and fats enriched properties Mouthfeel smooth smooth powdery watery

The low-fat lactic acid beverage (Example 54-1) which was prepared usingthe dextrin of the present invention (Preparation Example 2), even whenthe milk fat content was reduced to 0.1%, had richness and a smoothmouthfeel which are comparable to those of the lactic acid beverage(control example) having a milk fat content of 1.5%. On the other hand,the lactic acid beverage (Comparative Example 54-1) which was preparedusing the dextrin of the existing product 1 in place of the dextrin ofthe present invention had higher richness than that of the lactic acidbeverage (Comparative Example 54-0) which did not contain a dextrin, buthad a powdery mouthfeel, and therefore, had a low commodity value.

Experimental Example 55 Puree-Containing Fruit Juice Beverage

A puree-containing fruit juice beverage was prepared according to arecipe described below. Specifically, native gellan gum and a dextrin(Preparation Example 3) were added to water and fructose-glucose syrup,followed by dissolution at 80° C. for 10 minutes. Next, white peachpuree, 5-fold concentrated white peach fruit juice, citric acid and acolorant were added to the solution, which was then adjusted with waterso that the total amount becomes 100%. Pasteurization was then carriedout by heating to 93° C. An aroma chemical was then added to thesolution. The solution was then poured into a container. Thus, thepuree-containing fruit juice beverage was prepared (Example 55-3). Onthe other hand, for comparison, puree-containing fruit juice beveragesof Comparative Example 55-1 and Comparative Example 55-0 were preparedin a manner similar to that of Example 55-3, except that the dextrin ofthe existing product 1 or glucose was used in place of the dextrin ofPreparation Example 3.

<Recipe of puree-containing fruit juice beverage> Fructose-glucose syrup12.8 (%) White peach puree 4.0 5-fold concentrated white peach fruitjuice 5.0 Native gellan gum (CP KELCOGEL HT*) 0.02 Dextrin or glucose7.0 Colorant 0.01 Citric acid 0.17 Aroma chemical 0.1 Water balanceTotal 100.00

The white peach puree-containing beverage (Example 55-3) which wasprepared using the dextrin of Preparation Example 3 had a rich feel ofpuree (feel of fruit), considerably good flavor, and a rich mouthfeel.On the other hand, when glucose was used in place of the dextrin, therewas no effect of improving a feel of puree or flavor (ComparativeExample 55-0). Also, when the existing product 1 was used, there wasdisadvantageously significant starch-derived flavor (Comparative Example55-1).

Experimental Example 56 Puree-Containing Milk Beverage

Banana milks were prepared according to a recipe described below.Specifically, whole powdered milk was added to and dissolved in water at60° C., followed by cooling (solution A). On other hand, a mixture ofsugar, dextrin and bacterial cellulose was added to and dissolved inwater at 80° C. for 10 minutes (solution B). Solution A, milk, bananapuree and an aroma chemical were added to solution B, followed byhomogenization at 70° C. (150 kgf/cm²). Pasteurization was carried outat a temperature 90° C. The mixture was poured into a container,followed by cooling. Thus, the banana milks (puree-containing milkbeverages) were prepared.

TABLE 52 <Recipe of Banana milk> Example 56- 1-1 Example 56-1-2 Milk 1010 Whole powdered 10 10 milk Sugar 5 5 Banana puree 8 8 Dextrin 3 3(Preparation Example 1) bacterial — 0.1 cellulose (20%)- containingpreparation (SAN ARTIST^(‡) PG*) Aroma chemical 0.1 0.1 Water balancebalance Total 100 100

The milk beverages (Examples 56-1-1 and 56-1-2) which contained thedextrin of the present invention (Preparation Example 1) had a good feelof puree and high richness. Typically, when a polysaccharide thickeneris used so as to impart richness, polysaccharide thickener-specificstickiness often affects taste in some beverages. In the presentinvention, the banana milk (milk beverage) (Example 56-1-1) had goodsharpness, good richness and good flavor release without impartingstickiness. Moreover, by using the bacterial cellulose preparation incombination with the dextrin, the dextrin was uniformly dispersedwithout precipitation, and moreover, the network structure of swollenbacterial cellulose itself is formed in the beverage. As a result, thedextrin and the bacterial cellulose can synergistically impart richness.Therefore, the banana milk (Example 55-1-2) which had improved stabilityand better richness was successfully obtained.

Experimental Example 57 Acidified Milk Beverage

An acidified milk beverage was prepared according to a recipe describedbelow. Specifically, sugar a water-soluble soybean polysaccharide, and apowder mixture of a dextrin, tamarind seed gum and bacterial cellulosewere added to water and fructose-glucose syrup, followed by dissolutionwith stirring at 80° C. for 10 minutes and then cooling (solution A). Onthe other hand, skimmed powdered milk was added to water, followed bydissolution with stirring at 60° C. for 10 minutes and then cooling(solution B). Solution B and fruit juice were added to solution A, andthe mixture was adjusted with a 50% W/V citric acid (anhydride) solutionto pH 4.0, followed by addition of a colorant dissolved in a smallamount of hot water. Next, the mixture was heated to 80° C., and wasadjusted with water so that the total amount becomes 100%, followed byhomogenization (14,700 kPa=150 kgf/cm²). The mixture was heated to 93°C., followed by addition of an aroma chemical and then hot-fillpackaging. Thus, the acidified milk beverage was prepared (Example57-1). The acidified milk beverage thus obtained (Example 57-1) had asharp mouthfeel and a robust taste, i.e., is not a beverage which isconventionally obtained.

<Recipe of acidified milk beverage> Skimmed powdered milk 1.1 (%) Sugar2.0 Fructose-glucose syrup 8.0 5-fold concentrated transparent peachfruit juice 0.8 Water-soluble soybean polysaccharide (SM-1200*) 0.3Dextrin (Preparation Example 1 0.95 Tamarind seed gum 0.02 bacterialcellulose 0.006 Colorant 0.02 Citric acid proper amount Aroma chemical0.12 Water balance Total 100.00%

Experimental Example 58 Preparation of Pastry Cream

Pastry creams (Example 58-1 and Comparative Examples 58-1 to 58-5) wereprepared according to a recipe described below using the dextrins ofPreparation Example 1 and the existing products 1 to 5. Also, forcomparison, a pastry cream (no dextrin was used) was similarly preparedusing dairy cream in an amount increased by 5% in place of 5% of thedextrin (Comparative Example 58-0-1), or using water in an amountincreased by 5% in place of 5% of the dextrin (Comparative Example58-0-2). Note that GEL UP^(‡) PI* is a preparation which contains locustbean gum and a carrageenan, and GEL UP^(‡) K-S* is a preparation whichcontains deacylated gellan gum.

<Recipe of pastry cream> Dextrin 5.0 (%) Dairy cream 10.0 Skimmedpowdered milk 3.0 Sugar 20.0 Processed starch (FARINEX VA-70C)⁴⁾ 1.0Soft flour 1.0 Frozen whole egg with 20% sugar 1.5 Gelling agent (GELUP^(‡) PI*) 0.2 Gelling agent (GEL UP^(‡) K-S*) 0.1 Whey protein(MILPRO^(‡) L-1*) 1.0 Glycine 2.0 Aroma chemical 0.1 Colorant 0.1 Waterbalance Total 100.0% ⁴⁾manufactured by Matsutani Chemical Industry Co.,Ltd.

Specifically, the components other than the aroma chemical and thecolorant were added to a mixture of water, dairy cream and frozen eggyolk with sugar while stirring, followed by homogenization at 8,000 rpmfor five minutes. The mixture was dissolved with stirring while heatingat 90° C. for 10 minutes, followed by addition of the aroma chemical andthe colorant. The mixture was then adjusted with water so that the totalamount becomes 100%. The mixture was poured into a container, followedby cooling.

The pastry creams thus obtained were evaluated in terms of (1) richnessand oils and fats enriched properties (1: absence→10: presence), (2)mouthfeel, (3) flavor, (4) presence or absence of syneresis, and (5)overall evaluation. The results are shown in Table 53.

TABLE 53 Richness oils and fats enriched Presence of Overall Dextrinproperties Mouthfeel Flavor syneresis evaluation Example 58-1Preparation 10 appropriately good no 10 Example 1 solid, smooth, goodmelting in the mouth Comparative Existing 5 appropriately starch- no 3Example 58-1 product 1 solid, and derived stickiness flavor ComparativeExisting 3 appropriately starch- yes 2 Example 58-2 product 2 solid, andderived stickiness flavor Comparative Existing 6 appropriately good yes3 Example 58-3 product 3 solid, and stickiness Comparative Existing 4appropriately starch- yes 2 Example 58-4 product 4 solid, and derivedstickiness flavor Comparative Existing 5 slightly low good yes 2 Example58-5 product 5 solid, crispy Comparative no use 4 slightly low good yes2 Example 58-0-1 solid, crispy Comparative no use 1 low solid, good yes2 Example 58-0-2 crispy

Experimental Example 59 Preparation of Foie Gras-Flavor Food Product

Food products having a foie gras flavor (Example 59-1 and ComparativeExamples 59-1 to 59-5) were prepared according to a recipe describedbelow using the dextrins of Preparation Example 1 and the existingproducts 1 to 5. Also, for comparison, a food product having a foie grasflavor (Comparative Example 59-0) was similarly prepared using water inan amount increased by 20% in place of 20% of the dextrin.

<Recipe of foie gras-flavor food product> Dextrin 20.0 (%) Chicken liverpaste 5.0 Corn salad oil 25.0 Whey protein (MILPRO^(‡) LG*) 4.0 Cheesepowder 1.8 Chicken powder 0.5 Common salt 0.7 Sugar 0.3 Liquor 0.5Seasoning (AMINOBASE NAG*) 0.1 Sweetener (thaumatin: NEOSANMARK^(‡) AG*)0.1 Spices 0.1 Water balance Total 100.0%

Specifically, initially, water, liver paste and liquor were mixed andstirred, and the mixture was passed through a strainer. The othermaterials were then added to the mixture, followed by homogenization at6,000 rpm for five minutes. The mixture was poured into a container,followed by retort sterilization at 121° C. for 20 minutes.

The food products thus obtained were evaluated in terms of (1)mouthfeel, (2) presence or absence of syneresis, (3) presence or absenceof browning due to retort sterilization, and (4) overall evaluation. Theresults are show in Table 54.

TABLE 54 Presence of color change Overall Dextrin Mouthfeel syneresis tobrown evaluation Example 59-1 Preparation appropriately no almost 10Example 1 solid, smooth, no foie gras-like mouthfeel ComparativeExisting gritty, no almost 2 Example 59-1 product 1 stickiness nomouthfeel Comparative Existing gritty, no almost 2 Example 59-2 product2 stickiness no mouthfeel Comparative Existing low solid, yes yes 1Example 59-3 product 3 stickiness mouthfeel Comparative Existing gritty,no almost 2 Example 59-4 product 4 stickiness no mouthfeel ComparativeExisting stickiness yes yes 1 Example 59-5 product 5 mouthfeelComparative no use semi-liquid yes almost 1 Example 59-0 mouthfeel(large) no

Experimental Example 60 Preparation of Ganache-Like (Nama-Chocolate)Food Product

A food product (Example 60-1) having a mouthfeel of ganache was preparedaccording to a recipe described below using the dextrin of PreparationExample 1.

<Recipe of ganache-like food product> Defatted cocoa powder 15.0 (%)Dextrin (Preparation Example 1) 12.0 Gelatin 0.2 Locust bean gum 0.2Sucralose 0.003 Aroma chemical 0.1 Water balance Total 100.0%

Specifically, initially, the components other than defatted cocoa powderwere added to water, followed by dissolution with stirring whileheating. Defatted cocoa powder was added and mixed to the solution,followed by stirring. The mixture was poured into a container, followedby retort sterilization at 121° C. for 20 minutes. The food product thusobtained (Example 60-1) had no lipid content (0%: content of oils andfats), but had a mouthfeel and flavor similar to those of ganache(nama-chocolate).

Experimental Example 61 Preparation of Anchovy Paste

An anchovy paste (Example 61-1) was prepared according to a recipedescribed below using the dextrin of Preparation Example 1.

<Recipe of anchovy paste> Anchovy sauce (salt content: 15-20%) 70.0(parts) Dextrin (Preparation Example 1) 30.0

Specifically, initially, an anchovy sauce was heated to 70° C. whilestirring. The dextrin was added to the anchovy sauce, followed bydissolution with stirring while heating. The solution was poured into acontainer, followed by cooling overnight. As a result, the anchovysauce, which is a liquid food product having a high salt concentration,was successfully changed to a paste-like food product.

Experimental Example 62 Japanese-Style Noodle Soup

A Japanese-style noodle soup (Example 62-1) was prepared according to arecipe described below using the dextrin of Preparation Example 1.

<Recipe of Japanese-style noodle soup> 3-fold concentratedJapanese-style noodle soup 33.0 (%) Dextrin (Preparation Example 1) 15.0Water 52.0 Total 100.0%

Specifically, initially, the dextrin was added to hot water at 80° C.,followed by dissolution with stirring for minutes. Next, a commerciallyavailable 3-fold concentrated Japanese-style noodle soup was added,followed by further stirring for five minutes. The mixture was thencooled and preserved at 5° C. for three days. Also, for comparison, aJapanese-style noodle soup (Comparative Example 62-0) was similarlyprepared using 15% of gelatin in place of 15% of the dextrin.

The Japanese-style noodle soups thus prepared were both in the form ofgel when they were cooled, i.e., at temperature of 1 to 15° C., andtherefore, can be easily transported by chilled transport while they aregel. Also, the Japanese-style noodle soups are easily changed to liquidwhen they are heated by a microwave oven for eating. The Japanese-stylenoodle soups were tasted. As a result, the Japanese-style noodle soup(Comparative Example 62-0) prepared using gelatin had a heavy mouthfeelwhen it was heated, and had a weak aroma. On the other hand, theJapanese-style noodle soup (Example 62-1) prepared using the dextrin ofPreparation Example 1 did not have a heavy mouthfeel and had a goodaroma.

Experimental Example 63 Preparation of Udon (a Kind of Japanese Noodle)Soup

An udon soup (Example 63-1) was prepared according to a recipe describedbelow using the dextrin of Preparation Example 1.

<Recipe of udon soup> 3-fold concentrated udon soup 33.0 (%) Dextrin(Preparation Example 1) 15.0 Water 52.0 Total 100.0%

Specifically, initially, the dextrin was added to hot water at 80° C.,followed by dissolution with stirring for 10 minutes. Next, acommercially available 3-fold concentrated udon soup was added to thesolution, followed by further stirring for five minutes. The mixture wascooled and preserved at 5° C. for three days. Also, for comparison, anudon soup (Comparative Example 63-0) was prepared using 15% of gelatinin place of 15% of the dextrin.

The udon soups thus prepared were both in the form of gel when they werecooled at temperature of 0 to 15° C., and therefore, can be easilytransported by chilled transport while they are gel. Also, the udonsoups are easily changed to liquid when they are heated by a microwaveoven for eating. The udon soups were tasted. As a result, the udon soupof the comparative example had a heavy mouthfeel and a weak aroma. Onthe other hand, the udon soup (Example 63-1) prepared using the dextrinof Preparation Example 1 did not have a heavy mouthfeel and had a goodaroma.

Experimental Example 64 Miso (a Kind of Japanese Seasoning) Soup

A miso soup (Example 64-1) was prepared according to a recipe describedbelow using the dextrin of Preparation Example 1.

<Recipe of miso soup> Miso 11.0 (%) Dextrin (Preparation Example 1) 15.0Water 74.0 Total 100.0%

Specifically, initially, the dextrin was added to hot water at 80° C.,followed by dissolution with stirring for 10 minutes. Next, miso wasadded, followed by further stirring for five minutes. The mixture wascooled and preserved at 5° C. for three days. Also, for comparison, amiso soup (Comparative Example 64-0) was prepared similarly using 15% ofgelatin in place of 15% of the dextrin.

The miso soups thus prepared are both in the form of gel during chilledtransport, and are changed to liquid when heated for eating. The misosoup (Example 64-1) prepared using the dextrin of Preparation Example 1had a better mouthfeel and aroma than those of the miso soup(Comparative Example 64-0) prepared using gelatin.

INDUSTRIAL APPLICABILITY

According to the present invention, it is possible to provide processedfoods in which importance is put on the presence of fat, particularly afatty tissue substitute useful for obtaining processed meat foods.According to the present invention, it is possible to provideemulsion-like foods which do not contain oils and fats and are notsubjected to homogenization or the like, but have an appearance(emulsion-specific cloudiness and surface glossiness), a mouthfeel(smoothness or robustness), and a feel in use which are similar to thoseof emulsion foods which are prepared by emulsifying oils and fats.According to the present invention, it is possible to provide emulsionseasonings (emulsion foods) which have an oils and fats content reducedto 50 wt % or less, but have a viscosity, fattiness and smoothness whichare similar to those of ordinary mayonnaises containing 65 to 80 wt % ofoils and fats. According to the present invention, it is possible toimpart milk fat-specific and oils and fats-specific richness and bodyand moreover a smooth mouthfeel to desserts, such as puddings (neutralpuddings; acidic puddings such as fruit juice-containing puddings,cheese-containing puddings and the like), almond jellies, Bavariancreams, pastry creams, custards, mousses and the like, without theflavor being affected, even when the milk fat content and the oils andfats content are reduced. According to the present invention, it ispossible to impart a milk fat-specific smooth mouthfeel and richness toyogurt, which is a kind of emulsion food, without the flavor beingaffected, even when the milk fat content is reduced or no milk fat isused. According to the present invention, it is possible to impart amilk fat-specific and oils and fats-specific smooth mouthfeel (meltingin the mouth) and richness to frozen desserts (emulsion foods) which aremade from milk, such as ice creams, ice milks, lacto-ices, iceconfectioneries and the like, without the flavor being affected, evenwhen the milk fat content and the oils and fats content are reduced orno milk fat and no oils and fats are used. According to the presentinvention, it is possible to provide whipped creams in which syneresiscan be significantly suppressed, which is conventionally difficult toprevent in conventional whipped creams, and particularly, whipped creamsin which syneresis can be significantly suppressed during refrigerationand after freezing and thawing. According to the present invention, itis possible to provide cheese-like foods having a mouthfeel and a flavorwhich are similar to those of ordinary cheeses even when the milk fatcontent is reduced. According to the present invention, it is possibleto provide sugar confectioneries having a high soluble solid content,such as soft candies, caramels, nougats, gummy candies and the like,which overcome the problem that an increase in the viscosity duringproduction leads to a reduction in the workability, and have appropriateviscoelasticity and a specific fat-like smooth mouthfeel.

Also, according to the present invention, it is possible to providebeverages which do not have stickiness and have natural richness andfattiness, and a smooth mouthfeel. Also, according to the presentinvention, it is possible to provide beverages which have an enhancedfeel of thick puree which is not achieved in the conventional art, butdo not have stickiness and have a sharp mouthfeel, and beverages havinggood flavor release.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 shows appearances of non-emulsion mayonnaise-like seasoningsprepared in Experimental Example 10. In the figure, mayonnaise-likeseasonings which were prepared using dextrins of (1) Preparation Example1, (3) an existing product 1, (4) an existing product 2, (5) an existingproduct 3, (6) an existing product 4, and (7) an existing product 5, anda mayonnaise-like seasoning which was prepared using (2) no dextrin, areshown.

FIG. 2 shows the result of a test on a cheese-like food (Example 22-2)prepared in Experimental Example 22 and a commercially available slicedcheese which can melt smoothly, in terms of how much they can bestretched after being heated.

FIG. 3 shows the result of a test on a commercially available slicedcheese which can melt smoothly, in terms of how much it can be stretchedafter being heated (Experimental Example 22).

FIG. 4 shows an image (left) of a whipped cream of Example 45-1immediately after being extruded (after freezing and thawing) into aflower shape by squeezing a pastry bag, and an image (right) of thewhipped cream after being allowed to stand at room temperature for onehour.

FIG. 5 shows an image (left) of a whipped cream of Comparative Example45-3 immediately after being extruded (after freezing and thawing) intoa flower shape by squeezing a pastry bag, and an image (right) of thewhipped cream after being allowed to stand at room temperature for onehour.

FIG. 6 shows an image (left) of a whipped cream of Comparative Example45-5 immediately after being extruded (after freezing and thawing) intoa flower shape by squeezing a pastry bag, and an image (right) of thewhipped cream after being allowed to stand at room temperature for onehour.

FIG. 7 shows an image (left) of a whipped cream of Comparative Example45-6 immediately after being extruded (after freezing and thawing) intoa flower shape by squeezing a pastry bag, and an image (right) of thewhipped cream after being allowed to stand at room temperature for onehour.

FIG. 8 shows an image (left) of a whipped cream of Comparative Example45-7 immediately after being extruded (after freezing and thawing) intoa flower shape by squeezing a pastry bag, and an image (right) of thewhipped cream after being allowed to stand at room temperature for onehour.

FIG. 9 shows an image (left) of a whipped cream of Comparative Example45-8 immediately after being extruded (after freezing and thawing) intoa flower shape by squeezing a pastry bag, and an image (right) of thewhipped cream after being allowed to stand at room temperature for onehour.

FIG. 10 shows an image (left) of a whipped cream of Comparative Example45-0 immediately after being extruded (after freezing and thawing) intoa flower shape by squeezing a pastry bag, and an image (right) of thewhipped cream after being allowed to stand at room temperature for onehour.

1. A processed food or beverage composition containing a dextrin havingthe following characteristic (a): (a) having a blue value within therange of 0.4 to 1.2 as measured under the following conditions; (a-1) a1 w/v % aqueous solution of the dextrin is prepared using distilledwater at 80° C., and is then cooled to 25° C.; (a-2) 10 ml of the 1 w/v% aqueous solution of the dextrin (25° C.) is mixed with 10 ml of anaqueous solution containing 20 mg of iodine and 200 mg of potassiumiodide, and is then adjusted with distilled water to an amount of 100 mlof prepared solution; and (a-3) after the prepared solution is shaken at25° C. for 30 minutes while being shielded from light, an absorbance at680 nm of the reaction solution is measured using a spectrophotometer at25° C., and the measured absorbance is considered as the blue value. 2.The processed food or beverage composition according to claim 1, whereinthe dextrin further has the following characteristics (b) and (c): (b)having a gel strength of 4 N/cm² or more as measured after beingdissolved in distilled water at 80° C. to prepare a 30 wt % aqueoussolution of the dextrin, and then being allowed to stand at 5° C. for 24hours; and (c) having a viscosity of 100 mPa·s or less as measured afterbeing dissolved in distilled water at 25° C. to prepare a 30 wt %aqueous solution of the dextrin, and then being allowed to stand at 25°C. for five minutes.
 3. The processed food or beverage compositionaccording to claim 2, wherein the dextrin further has the followingcharacteristic (d), (d) the ratio (A/B) of the following gel strengths Aand B being 2 or less: A: a gel strength (N/cm²) as measured after beingdissolved in distilled water at 80° C. to prepare a 30 wt % aqueoussolution of the dextrin, and then being allowed to stand at 5° C. for 24hours; and B: a gel strength (N/cm²) as measured after being dissolvedin distilled water at 25° C. to prepare a 30 wt % aqueous solution ofthe dextrin, and then being allowed to stand at 5° C. for 24 hours. 4.The processed food or beverage composition according to claim 1, whichis a fatty tissue substitute.
 5. The processed food or beveragecomposition according to claim 4, wherein the fatty tissue substitutecontains 20 to 40 wt % of the dextrin.
 6. The processed food or beveragecomposition according to claim 4, wherein the fatty tissue substitutecontains a carrageenan in addition to the dextrin.
 7. The processed foodor beverage composition according to claim 6, wherein the carrageenanhas at least one of the following characteristics (1) to (3): (1) beingsoluble in water at 50° C. or less; (2) a 1.5 wt % aqueous solution ofthe carrageenan being not gelable at 25° C.; and (3) containing morethan 0 and not more than 0.1 wt % of calcium ions.
 8. The processed foodor beverage composition according to claim 6, wherein the processed foodor beverage composition contains 1 to 10 parts by weight of thecarrageenan per 100 parts by weight of the dextrin.
 9. A method forpreparing the fatty tissue substitute of claim 4, comprising the step ofsolidifying, by cooling, an aqueous solution containing any of a dextrinhaving the following characteristic (a), a dextrin having the followingcharacteristics (a) to (c), or a dextrin having the followingcharacteristics (a) to (d): (a) having a blue value within the range of0.4 to 1.2 as measured under the following conditions: (a-1) a 1 w/v %aqueous solution of the dextrin is prepared using distilled water at 80°C., and is then cooled to 25° C.; (a-2) 10 ml of the 1 w/v % aqueoussolution of the dextrin (25° C.) is mixed with 10 ml of an aqueoussolution containing 20 mg of iodine and 200 mg of potassium iodide, andis then adjusted with distilled water to an amount of 100 ml of preparedsolution; and (a-3) after the prepared solution is shaken at 25° C. for30 minutes while being shielded from light, an absorbance at 680 nm ofthe reaction solution is measured using a spectrophotometer at 25° C.,and the measured absorbance is considered as the blue value; (b) havinga gel strength of 4 N/cm² or more as measured after being dissolved indistilled water at 80° C. to prepare a 30 wt % aqueous solution of thedextrin, and then being allowed to stand at 5° C. for 24 hours; (c)having a viscosity of 100 mPa·s or less as measured after beingdissolved in distilled water at 25° C. to prepare a 30 wt % aqueoussolution of the dextrin, and then being allowed to stand at 25° C. forfive minutes; and (d) the ratio (A/B) of the following gel strengths Aand B being 2 or less: A: a gel strength (N/cm²) as measured after beingdissolved in distilled water at 80° C. to prepare a 30 wt % aqueoussolution of the dextrin, and then being allowed to stand at 5° C. for 24hours; and B: a gel strength (N/cm²) as measured after being dissolvedin distilled water at 25° C. to prepare a 30 wt % aqueous solution ofthe dextrin, and then being allowed to stand at 5° C. for 24 hours. 10.A processed food or beverage containing the fatty tissue substitute ofany one of claims 4 to 8 in place of the whole or a part of edible meatfatty tissue.
 11. The processed food or beverage according to claim 10,which is any processed meat food selected from the group consisting ofsausage, ham, bacon, salami, meatloaf, hamburg steak, patty, menchikatsu, croquette, meatball, tsukune, dumpling, shaomai and steamed meatbun.
 12. The processed food or beverage composition according to claim1, which is an emulsion-like food or beverage.
 13. The processed food orbeverage composition according to claim 12, wherein the emulsion-likefood or beverage is a non-emulsion food or beverage containing, inaddition to the dextrin, at least one polysaccharide selected from thegroup consisting of xanthan gum, guar gum, locust bean gum, tara gum,tamarind seed gum, bacterial cellulose and native gellan gum, and water.14. The processed food or beverage composition according to claim 13,wherein the emulsion-like food or beverage is a non-emulsion food orbeverage containing 5 to 30 wt % of the dextrin, 0.01 to 0.5 wt % of thetotal amount of at least one polysaccharide selected from the groupconsisting of xanthan gum, guar gum, locust bean gum, tara gum, tamarindseed gum, bacterial cellulose and native gellan gum, and 40 to 90 wt %of water.
 15. The processed food or beverage composition according toclaim 13, wherein the emulsion-like food or beverage is a non-emulsionfood or beverage further containing at least one polysaccharide selectedfrom the group consisting of gum ghatti and gum arabic.
 16. Theprocessed food or beverage composition according to claim 15, whereinthe emulsion-like food or beverage is a non-emulsion food or beveragecontaining 0.05 to 5 wt % of the total amount of at least onepolysaccharide selected from the group consisting of gum ghatti and gumarabic.
 17. The processed food or beverage composition according toclaim 12, wherein the emulsion-like food or beverage is a non-emulsionfood or beverage which does not contain oils and fats, and has anappearance and a mouthfeel similar to those of any of mayonnaise,dressing, sauce, pastry cream, butter, margarine, fat spread, buttercream and cheese, which are prepared by emulsifying oils and fats.
 18. Amethod for preparing the emulsion-like food or beverage according toclaim 12, comprising the step of cooling a non-emulsion aqueous solutioncontaining any of a dextrin having the following characteristic (a), adextrin having the following characteristics (a) to (c), or a dextrinhaving the following characteristics (a) to (d): (a) having a blue valuewithin the range of 0.4 to 1.2 as measured under the followingconditions: (a-1) a 1 w/v % aqueous solution of the dextrin is preparedusing distilled water at 80° C., and is then cooled to 25° C.; (a-2) 10ml of the 1 w/v % aqueous solution of the dextrin (25° C.) is mixed with10 ml of an aqueous solution containing 20 mg of iodine and 200 mg ofpotassium iodide, and is then adjusted with distilled water to an amountof 100 ml of prepared solution; and (a-3) after the prepared solution isshaken at 25° C. for 30 minutes while being shielded from light, anabsorbance at 680 nm of a reaction solution is measured using aspectrophotometer at 25° C., and the measured absorbance is consideredas the blue value; (b) having a gel strength of 4 N/cm² or more asmeasured after being dissolved in distilled water at 80° C. to prepare a30 wt % aqueous solution of the dextrin, and then being allowed to standat 5° C. for 24 hours; (c) having a viscosity of 100 mPa·s or less asmeasured after being dissolved in distilled water at 25° C. to prepare a30 wt % aqueous solution of the dextrin, and then being allowed to standat 25° C. for five minutes; and (d) the ratio (A/B) of the following gelstrengths A and B being 2 or less: A: a gel strength (N/cm²) as measuredafter being dissolved in distilled water at 80° C. to prepare a 30 wt %aqueous solution of the dextrin, and then being allowed to stand at 5°C. for 24 hours; and B: a gel strength (N/cm²) as measured after beingdissolved in distilled water at 25° C. to prepare a 30 wt % aqueoussolution of the dextrin, and then being allowed to stand at 5° C. for 24hours.
 19. The processed food or beverage composition according to claim1, which is an emulsion food or beverage.
 20. The processed food orbeverage composition according to claim 19, wherein the emulsion food orbeverage is at least one member selected from the group consisting ofemulsion seasonings, spreads, desserts, yogurts, frozen desserts andwhipped creams.
 21. The processed food or beverage composition accordingto claim 20, which is an emulsion seasoning containing 0.1 to 20 wt % ofthe dextrin.
 22. The processed food or beverage composition according toclaim 19, wherein the emulsion food or beverage is an emulsion seasoningcontaining, in addition to the dextrin, at least one member selectedfrom the group consisting of xanthan gum, guar gum, locust bean gum,tara gum, tamarind seed gum, bacterial cellulose and native gellan gum.23. The processed food or beverage composition according to claim 19,wherein the emulsion food or beverage is a mayonnaise-like emulsionseasoning which contains 0.01 to 50 wt % of oils and fats and has anappearance and a mouthfeel similar to those of mayonnaise.
 24. Theprocessed food or beverage composition according to claim 19, whereinthe emulsion food or beverage is a dressing-like emulsion seasoningcontaining 0.01 to 25 wt % of oils and fats.
 25. The processed food orbeverage composition according to 19, wherein the emulsion food orbeverage is a spread containing 10 to 60 wt % of the total amount ofoils and fats or milk fat.
 26. The processed food or beveragecomposition according to 19, wherein the emulsion food or beverage is aspread containing, in addition to the dextrin, at least onepolysaccharide selected from the group consisting of xanthan gum, guargum, locust bean gum, tara gum, tamarind seed gum, bacterial cellulose,gum ghatti and native gellan gum.
 27. The processed food or beveragecomposition according to 19, wherein the emulsion food or beverage isany dessert selected from the group consisting of puddings, almondjellies, bavarian creams, pastry creams, custards and mousses.
 28. Theprocessed food or beverage composition according to 19, wherein theemulsion food or beverage is a yogurt containing 0.05 to 10 wt % of thedextrin.
 29. The processed food or beverage composition according to 19,wherein the emulsion food or beverage is a yogurt containing, inaddition to the dextrin, at least one member selected from the groupconsisting of gum ghatti, gum arabic, tara gum, tamarind seed gum andguar gum.
 30. The processed food or beverage composition according to19, wherein the emulsion food or beverage is a frozen dessertcontaining, in addition to the dextrin, at least one member selectedfrom the group consisting of guar gum, tara gum, tamarind seed gum,carrageenans, xanthan gum, native gellan gum and locust bean gum. 31.The processed food or beverage composition according to 19, wherein theemulsion food or beverage is a whipped cream containing 0.5 to 10 wt %of the dextrin.
 32. The processed food or beverage composition accordingto 19, wherein the emulsion food or beverage is a whipped creamcontaining, in addition to the dextrin, at least one member selectedfrom the group consisting of polyglycerol esters of fatty acids havingan iodine value of 10 to 45, monoglycerol esters of fatty acids havingan iodine value of 44 to 120, and hydroxypropyl cellulose.
 33. A methodfor preparing the emulsion food or beverage according to 19, comprisingthe step of solidifying, by cooling, an aqueous solution containing anyof a dextrin having the following characteristic (a), a dextrin havingthe following characteristics (a) to (c), or a dextrin having thefollowing characteristics (a) to (d): (a) having a blue value within therange of 0.4 to 1.2 as measured under the following conditions: (a-1) a1 w/v % aqueous solution of the dextrin is prepared using distilledwater at 80° C., and is then cooled to 25° C.; (a-2) 10 ml of the 1 w/v% aqueous solution of the dextrin (25° C.) is mixed with 10 ml of anaqueous solution containing 20 mg of iodine and 200 mg of potassiumiodide, and is then adjusted with distilled water to an amount of 100 mlof prepared solution; and (a-3) after the prepared solution is shaken at25° C. for 30 minutes while being shielded from light, an absorbance at680 nm of a reaction solution is measured using a spectrophotometer at25° C., and the measured absorbance is considered as the blue value; (b)having a gel strength of 4 N/cm² or more as measured after beingdissolved in distilled water at 80° C. to prepare a 30 wt % aqueoussolution of the dextrin, and then being allowed to stand at 5° C. for 24hours; (c) having a viscosity of 100 mPa·s or less as measured afterbeing dissolved in distilled water at 25° C. to prepare a 30 wt %aqueous solution of the dextrin, and then being allowed to stand at 25°C. for five minutes; and (d) the ratio (A/B) of the following gelstrengths A and B being 2 or less: A: a gel strength (N/cm²) as measuredafter being dissolved in distilled water at 80° C. to prepare a 30 wt %aqueous solution of the dextrin, and then being allowed to stand at 5°C. for 24 hours; and B: a gel strength (N/cm²) as measured after beingdissolved in distilled water at 25° C. to prepare a 30 wt % aqueoussolution of the dextrin, and then being allowed to stand at 5° C. for 24hours.
 34. The processed food or beverage composition according to claim1, which is a cheese-like food.
 35. The processed food or beveragecomposition according to claim 34, wherein the cheese-like food contains10 to 50 wt % of the dextrin.
 36. The processed food or beveragecomposition according to claim 34, wherein the cheese-like foodcontains, in addition to the dextrin, at least one member selected fromthe group consisting of whey protein, methyl cellulose, curdlan anddeacylated gellan gum.
 37. The processed food or beverage compositionaccording to claim 36, wherein the cheese-like food contains 0.01 to 10wt % of the total amount of at least one member selected from the groupconsisting of whey protein, methyl cellulose, curdlan and deacylatedgellan gum.
 38. The processed food or beverage composition according toclaim 34, wherein the cheese-like food further contains, in addition tothe dextrin, at least one polysaccharide selected from the groupconsisting of carrageenans, xanthan gum, gum ghatti and native gellangum.
 39. The processed food or beverage composition according to claim38, wherein the carrageenan has at least one of the followingcharacteristics (1) to (3): (1) being soluble in water at 50° C. orless; (2) a 1.5 wt % aqueous solution of the carrageenan being notgelable at 25° C.; and (3) containing more than 0 and not more than 0.1wt % of calcium ions.
 40. The processed food or beverage compositionaccording to claim 38, wherein the content of the at least onepolysaccharide selected from the group consisting of carrageenans,xanthan gum, gum ghatti and native gellan gum is 0.01 to 5 wt %.
 41. Theprocessed food or beverage composition according to claim 34, whereinthe cheese-like food is a processed food containing no milk fat or 20 wt% or less of milk fat, and has an appearance, a flavor and a mouthfeelsimilar to those of cheese containing more than 20 wt % of milk fat. 42.A method for preparing the cheese-like food or beverage according toclaim 34, comprising the step of solidifying, by cooling, an aqueoussolution containing any of a dextrin having the following characteristic(a), a dextrin having the following characteristics (a) to (c), or adextrin having the following characteristics (a) to (d): (a) having ablue value within the range of 0.4 to 1.2 as measured under thefollowing conditions: (a-1) a 1 w/v % aqueous solution of the dextrin isprepared using distilled water at 80° C., and is then cooled to 25° C.;(a-2) 10 ml of the 1 w/v % aqueous solution of the dextrin (25° C.) ismixed with 10 ml of an aqueous solution containing 20 mg of iodine and200 mg of potassium iodide, and is then adjusted with distilled water toan amount of 100 ml of prepared solution; and (a-3) after the preparedsolution is shaken at 25° C. for 30 minutes while being shielded fromlight, an absorbance at 680 nm of a reaction solution is measured usinga spectrophotometer at 25° C., and the measured absorbance is consideredas the blue value; (b) having a gel strength of 4 N/cm² or more asmeasured after being dissolved in distilled water at 80° C. to prepare a30 wt % aqueous solution of the dextrin, and then being allowed to standat 5° C. for 24 hours; (c) having a viscosity of 100 mPa·s or less asmeasured after being dissolved in distilled water at 25° C. to prepare a30 wt % aqueous solution of the dextrin, and then being allowed to standat 25° C. for five minutes; and (d) the ratio (A/B) of the following gelstrengths A and B being 2 or less: A: a gel strength (N/cm²) as measuredafter being dissolved in distilled water at 80° C. to prepare a 30 wt %aqueous solution of the dextrin, and then being allowed to stand at 5°C. for 24 hours; and B: a gel strength (N/cm²) as measured after beingdissolved in distilled water at 25° C. to prepare a 30 wt % aqueoussolution of the dextrin, and then being allowed to stand at 5° C. for 24hours.
 43. A processed food or beverage containing the cheese-like foodof any one of claims 34 to 41 in place of the whole or a part of cheese.44. The processed food or beverage according to claim 43, which is anyfood selected from the group consisting of breads, cakes, mousses,pizzas, pies, gratins, lasagnas, dorias, risottos, sauces, soups, cheesefondues, hamburgs, hamburgers, salads, pork cutlets and spreads.
 45. Theprocessed food or beverage composition according to claim 1, which is asugar confectionery.
 46. The processed food or beverage compositionaccording to claim 45, wherein the sugar confectionery contains, inaddition to the dextrin, at least one member selected from the groupconsisting of psyllium seed gum, carrageenans, gum ghatti and tamarindseed gum.
 47. The processed food or beverage composition according toclaim 1, which is a beverage.
 48. The processed food or beveragecomposition according to 47, wherein the beverage contains bacterialcellulose in addition to the dextrin.
 49. A method for enhancingrichness of an emulsion food or beverage, comprising the step of adding,to the emulsion food or beverage, any of a dextrin having the followingcharacteristic (a), a dextrin having the following characteristics (a)to (c), or a dextrin having the following characteristics (a) to (d):(a) having a blue value within the range of 0.4 to 1.2 as measured underthe following conditions: (a-1) a 1 w/v % aqueous solution of thedextrin is prepared using distilled water at 80° C., and is then cooledto 25° C.; (a-2) 10 ml of the 1 w/v % aqueous solution of the dextrin(25° C.) is mixed with 10 ml of an aqueous solution containing 20 mg ofiodine and 200 mg of potassium iodide, and is then adjusted withdistilled water to an amount of 100 ml of prepared solution; and (a-3)after the prepared solution is shaken at 25° C. for 30 minutes whilebeing shielded from light, an absorbance at 680 nm of a reactionsolution is measured using a spectrophotometer at 25° C., and themeasured absorbance is considered as the blue value; (b) having a gelstrength of 4 N/cm² or more as measured after being dissolved indistilled water at 80° C. to prepare a 30 wt % aqueous solution of thedextrin, and then being allowed to stand at 5° C. for 24 hours; (c)having a viscosity of 100 mPa·s or less as measured after beingdissolved in distilled water at 25° C. to prepare a 30 wt % aqueoussolution of the dextrin, and then being allowed to stand at 25° C. forfive minutes; and (d) the ratio (A/B) of the following gel strengths Aand B being 2 or less: A: a gel strength (N/cm²) as measured after beingdissolved in distilled water at 80° C. to prepare a 30 wt % aqueoussolution of the dextrin, and then being allowed to stand at 5° C. for 24hours; and B: a gel strength (N/cm²) as measured after being dissolvedin distilled water at 25° C. to prepare a 30 wt % aqueous solution ofthe dextrin, and then being allowed to stand at 5° C. for 24 hours. 50.A method for preventing syneresis of at least one emulsion food orbeverage selected from the group consisting of whipped creams, yogurtsand desserts, comprising the step of adding, to the emulsion food orbeverage, any of a dextrin having the following characteristic (a), adextrin having the following characteristics (a) to (c), or a dextrinhaving the following characteristics (a) to (d): (a) having a blue valuewithin the range of 0.4 to 1.2 as measured under the followingconditions: (a-1) a 1 w/v % aqueous solution of the dextrin is preparedusing distilled water at 80° C., and is then cooled to 25° C.; (a-2) 10ml of the 1 w/v % aqueous solution of the dextrin (25° C.) is mixed with10 ml of an aqueous solution containing 20 mg of iodine and 200 mg ofpotassium iodide, and is then adjusted with distilled water to an amountof 100 ml of prepared solution; and (a-3) after the prepared solution isshaken at 25° C. for 30 minutes while being shielded from light, anabsorbance at 680 nm of a reaction solution is measured using aspectrophotometer at 25° C., and the measured absorbance is consideredas the blue value; (b) having a gel strength of 4 N/cm² or more asmeasured after being dissolved in distilled water at 80° C. to prepare a30 wt % aqueous solution of the dextrin, and then being allowed to standat 5° C. for 24 hours; (c) having a viscosity of 100 mPa·s or less asmeasured after being dissolved in distilled water at 25° C. to prepare a30 wt % aqueous solution of the dextrin, and then being allowed to standat 25° C. for five minutes; and (d) the ratio (A/B) of the following gelstrengths A and B being 2 or less: A: a gel strength (N/cm²) as measuredafter being dissolved in distilled water at 80° C. to prepare a 30 wt %aqueous solution of the dextrin, and then being allowed to stand at 5°C. for 24 hours; and B: a gel strength (N/cm²) as measured after beingdissolved in distilled water at 25° C. to prepare a 30 wt % aqueoussolution of the dextrin, and then being allowed to stand at 5° C. for 24hours.
 51. A method for enhancing robustness of fruit juice or vegetablejuice of a beverage containing the fruit or vegetable juice, comprisingthe step of adding, to the beverage, any of a dextrin having thefollowing characteristic (a), a dextrin having the followingcharacteristics (a) to (c), or a dextrin having the followingcharacteristics (a) to (d): (a) having a blue value within the range of0.4 to 1.2 as measured under the following conditions: (a-1) a 1 w/v %aqueous solution of the dextrin is prepared using distilled water at 80°C., and is then cooled to 25° C.; (a-2) 10 ml of the 1 w/v % aqueoussolution of the dextrin (25° C.) is mixed with 10 ml of an aqueoussolution containing 20 mg of iodine and 200 mg of potassium iodide, andis then adjusted with distilled water to an amount of 100 ml of preparedsolution; and (a-3) after the prepared solution is shaken at 25° C. for30 minutes while being shielded from light, an absorbance at 680 nm of areaction solution is measured using a spectrophotometer at 25° C., andthe measured absorbance is considered as the blue value; (b) having agel strength of 4 N/cm² or more as measured after being dissolved indistilled water at 80° C. to prepare a 30 wt % aqueous solution of thedextrin, and then being allowed to stand at 5° C. for 24 hours; (c)having a viscosity of 100 mPa·s or less as measured after beingdissolved in distilled water at 25° C. to prepare a 30 wt % aqueoussolution of the dextrin, and then being allowed to stand at 25° C. forfive minutes; and (d) the ratio (A/B) of the following gel strengths Aand B being 2 or less: A: a gel strength (N/cm²) as measured after beingdissolved in distilled water at 80° C. to prepare a 30 wt % aqueoussolution of the dextrin, and then being allowed to stand at 5° C. for 24hours; and B: a gel strength (N/cm²) as measured after being dissolvedin distilled water at 25° C. to prepare a 30 wt % aqueous solution ofthe dextrin, and then being allowed to stand at 5° C. for 24 hours. 52.A method for improving shape retentivity of a sugar confectionery,comprising the step of adding, to the sugar confectionery, any of adextrin having the following characteristic (a), a dextrin having thefollowing characteristics (a) to (c), or a dextrin having the followingcharacteristics (a) to (d): (a) having a blue value within the range of0.4 to 1.2 as measured under the following conditions: (a-1) a 1 w/v %aqueous solution of the dextrin is prepared using distilled water at 80°C., and is then cooled to 25° C.; (a-2) 10 ml of the 1 w/v % aqueoussolution of the dextrin (25° C.) is mixed with 10 ml of an aqueoussolution containing 20 mg of iodine and 200 mg of potassium iodide, andis then adjusted with distilled water to an amount of 100 ml of preparedsolution; and (a-3) after the prepared solution is shaken at 25° C. for30 minutes while being shielded from light, an absorbance at 680 nm of areaction solution is measured using a spectrophotometer at 25° C., andthe measured absorbance is considered as the blue value; (b) having agel strength of 4 N/cm² or more as measured after being dissolved indistilled water at 80° C. to prepare a 30 wt % aqueous solution of thedextrin, and then being allowed to stand at 5° C. for 24 hours; (c)having a viscosity of 100 mPa·s or less as measured after beingdissolved in distilled water at 25° C. to prepare a 30 wt % aqueoussolution of the dextrin, and then being allowed to stand at 25° C. forfive minutes; and (d) the ratio (A/B) of the following gel strengths Aand B being 2 or less: A: a gel strength (N/cm²) as measured after beingdissolved in distilled water at 80° C. to prepare a 30 wt % aqueoussolution of the dextrin, and then being allowed to stand at 5° C. for 24hours; and B: a gel strength (N/cm²) as measured after being dissolvedin distilled water at 25° C. to prepare a 30 wt % aqueous solution ofthe dextrin, and then being allowed to stand at 5° C. for 24 hours.